Aubergine Purée with Yoghurt Sauce and Minced Meat

Name: Aubergine Purée with Yoghurt Sauce and Minced Meat (Ali Nazik)
Yield: To Serve 6
Cuisine: Turkey
Ingredients: salt to taste; 25 g/1 oz cooking fat or butter; 1 quantity yoghurt and garlic sauce; 50 g/2 oz tomatoes, peeled, deseeded and chopped or 1 tsp tomato purée; 50 g/2 oz onions, finely chopped; ¼ tsp red pepper; 125 g/4 oz minced lamb; ¼ tsp ground black pepper; ¼ tsp dried thyme; 500 g/1 lb aubergines; 1 tbsp finely chopped green peppers

Ali Nazik

Preparation info

To Serve
6

Difficulty
Medium

Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

About

Ingredients

500 g/1 lb aubergines
1 quantity yoghurt and garlic sauce

Asia
Turkey
Stew
Mediterranean

Method

Prepare and cook the aubergines as specified in the recipe for hünkar beğendi, purée and mix with half the quantity of yoghurt and garlic sauce. Sprinkle with salt if necessary.

Heat the fat in a pan and fry the onions for 3–4 minutes until golden. Add the mince and peppers and fry for 7-8 minutes, stirring, until the meat absorbs its own juices.