Instructions

1. 1.

   Finely mince the garlic. Heat half of the olive oil in a skillet over medium heat and gently sauté the minced garlic until fragrant but not browned.

   1.5 tbsp Olive oil, 3 pc Garlic cloves

2. 2.

   Add the ground beef or lamb to the skillet, cooking until it is completely browned. Pour in the crushed tomatoes, water, crumbled meat bouillon cube, tomato paste, sugar, salt, and black pepper. Stir well, cover, and let the sauce simmer on low heat for about 30 minutes.

   2.5 ml Salt, 1 tsp Granulated sugar, 1 ml Black pepper, 500 g Ground beef 12%, 1 pc Beef bouillon (one cube), 2 tbsp Tomato puree, 500 g Crushed tomatoes, 2 dl Water

3. 3.

   Rinse the aubergines and slice them into 1 cm thick rounds. Arrange the slices on double-folded paper towels, sprinkle with salt, and let them sweat for 15 minutes to release their bitter juices. Pat them dry.

   1 tsp Salt, 2 pc Aubergine / Eggplant

4. 4.

   Heat the remaining olive oil in a pan. Fry the aubergine slices for about 2 minutes on each side until lightly browned and softened. In a lightly greased baking dish, layer the simmered meat sauce alternately with the aubergine slices.

   1.5 tbsp Olive oil

5. 5.

   Preheat your oven to 225°C. In a mixing bowl, whisk together the Greek yoghurt, eggs, and black pepper. Pour this mixture evenly over the top of the layered aubergines and meat, then crumble the feta cheese over the top. Bake in the center of the oven for about 20 minutes until golden brown and set.

   3 pc Eggs, 1.5 ml Black pepper, 150 g Feta cheese, 3 dl Greek yoghurt 10%