Ingredients

For the Meat Mixture:

• 500 g lamb or chicken (boneless, diced)

• 2 tablespoons Turna Sunflower Oil

• 1 onion (chopped)

• 2 cloves garlic (crushed)

• 2 tablespoons tomato paste

• 1 tea glass of water

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon red pepper flakes (optional)

• 1 teaspoon dried thyme

For the Yogurt and Eggplant Purée:

• 2 eggplants

• 2 cups plain yogurt

• 2 tablespoons butter

• Salt (optional, to taste)

Instructions

1. Prepare the Eggplants:
   Peel the eggplants in stripes and roast them. Scoop out the soft flesh into a bowl and mash with a fork.

2. Cook the Meat:
   In a pan, sauté the chopped onion and crushed garlic with Turna Sunflower Oil. Add the meat and cook until it releases and reabsorbs its juices.
   Add tomato paste and mix well. Season with salt, black pepper, red pepper flakes, and thyme. Pour in the water and simmer on low heat until the meat is tender.

3. Make the Yogurt-Eggplant Mixture:
   Place the yogurt in a bowl and add salt to taste. Mix in the mashed roasted eggplants until smooth.
   Melt the butter in a small pan and stir it into the mixture.

4. To Serve:
   Spread the yogurt and eggplant purée on a serving plate. Top with the cooked meat and serve warm.

Enjoy!