Ingredients Measure Amount Eggplant 6 medium size 1 kg Oil 1 1/2 tablespoons 20 g Yogurt 4 cups 1 kg Garlic 4 cloves 10 g Salt 1 1/2 teaspoons 9 g Ground meat 2 1/4 cups 500 g Butter or margarine 1 1/2 tablespoons 20 g Salt 1/2 teaspoon 3 g Black pepper 1/2 teaspoon 1 g Red pepper 1/2 teaspoon 1 g Green peppers 2 medium size 30 gInstructions:
Barbecue unpared eggplant over high heat in a heavy skillet, covered. Turn around occasionally until all sides are tender. Remove from heat; cool. Peel outer skin and chop finely or mince. Place in a saucepan. Add oil. Saute' over low heat for 2-3 minutes stirring constantly. Stir in yogurt, minced garlic and salt blen- ding thoroughly. Keep warm. Brown ground meat in margarine for 10-15 minutes or until meat is crumbly; drain. Season with salt and spices. Place eggplant puree in a serving dish. Smooth surface. Spread ground meat over eggplant. Sprinkle with chopped green peppers. Serve warm.
6 servings
Nutritive Value (Approx. per serving):
Energy.........: 368 cal Sodium ..........: 930 mg Protein .......: 21.4 g Vitamin A .......: 225 iu Fat ...........: 23.6 g Thiamin (Bl) ....: 0.28 mg Carbohydrate ..: 18.0 g Riboflavin (B2)..: 0.55 mg Calcium .......: 228 mg Niacin ..........: 5.11 mg Iron ..........: 2.17 mg Vitamin C .......: 15 mg Phosphorus ....: 324 mg Zinc ..........: 4 mg Cholesterol .....: 80 mgRegional characteristics:
The recipe comes from Gaziantep. It is a variation of "Hunkar Begendi". Only yogurt is used instead of milk and cheese and ground meat is substituted for kebabs. Since yogurt goes well with garlic, the two are generally used together in many dishes. It is served as a one course meal with green peppers.