Aubergine Purée with Yoghurt Sauce and Minced Meat

Ali Nazik

Preparation info
  • To Serve


    • Difficulty


Appears in

By Nevin Halici

Published 1989

  • About


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


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.