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Aubergines with yogurt
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This is an authentic Aubergines with yogurt as cook in Lebanon for many years ago.
Aubergines with yogurt 12 (Approximately 1 Mrs) aubergines
1 / 2 Fl. oil for frying
FILLING:
1 / 4 Fl. cone
2-3 k.s. oil
1 / 2 - 3 / 4 Fl. chopped onion
250 gr. minced lamb or veal
salt and pepper
1 / 2 k.g. cinnamon
Sauce:
2 k.g. corn flaour
3 Fl. yogurt
1 whole egg or just white
1 large clove melted (optional)
salt and pepper
1 k.s. lemon juice (optional)
Dissolve the corn flaour 2 k.s. yoghurt, add the mixture to the remaining yogurt and mix well. The place in saucepan with coarse bottom and warm on low heat. Hit the egg and add to saucepan. Allow to boil for 3-10 'stirring, until clot. Add the garlic, salt, pepper and the juice and let it boil for 2-3 'yet. Remove the saucepan from the heat and keep sauce warm. Wash the aubergines and remove strips of the rind, but leave the stems. The fry and drain. Sotaroume the cone for 5-10 'get color mixing frequently. Remove from the pan, put onions and sotaroume for 5 'add the minced meat to get color (5-7') stirring constantly. Add the pine cone, salt, pepper and cinnamon and let the other 2-3. Preheated oven at 200 C. Set aubergines lengthwise and place in pan with the opening upwards and all stems from the same hand. Fill the gaps with minced meat. Add a spoonful of sauce over each eggplant and perichynoume with the rest. Put the pan in the oven and immediately lower to 180 C. Bake for 20-25. Serve hot with rice. |
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