Melanzane Minced Meat Casserole with Yogurt Sauce

Cut the melanzane lengthwise into slices 1 cm thick. Sprinkle with salt and cook for half an hour. Soak the rolls for the minced dough in lukewarm water. In the meantime, sauté onions and garlic in nut oil. Chop the feta cheese. Set aside 1 tbsp of the cheese and 1 tbsp of the almond slivers. Mix minced meat, almonds and feta cheese, onions and garlic, eggs and squeezed out breadcrumbs, season heartily with spices. Dry the melanzane with paper towels and fry in hot oil until brown on both sides, drain on paper towels. Form rolls from the minced dough, roll them in portions into the melanzane and place them alternately with the tomato slices in an ovenproof dish.

Cook in a heated oven at 200 °C for one hour.

Before serving, sprinkle with the remaining cheese and almond slivers.

Serve with pita bread and cold yogurt sauce.

For the sauce, stir yogurt and sour cream or crème fraiche with a whisk and season with salt and pepper to taste.

“Lamb and melanzania casserole” Brigitte 4/94.

Tip: Always use aromatic spices to refine your dishes!

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