|Ground meat||1 4/5 cups||500 grams|
|Margarine||2 tablespoons||20 grams|
|Salt||2 teaspoons||12 grams|
|Black pepper||1/2 teaspoon||1 gram|
|Red pepper||1/2 teaspoon||1 gram|
|Eggplants||6 medium size||1 kg|
|Garlic||3 cloves||10 grams|
|Yogurt||4 ½ cups||1 kg|
|Green peppers||2||30 grams|
|Oil||2 tablespoons||20 grams|
Place the ground meat and margarine in a saucepan and simmer on low heat with lid closed for 20-25 minutes until all the juice is reduced. Add 1 teaspoon salt and the other spices, stir. Wash and dry the eggplants, barbecue on the burner, turning frequently. Peel off the skin, cut off the stems and chop finely. Sautè the chopped eggplants in 2 tablespoons of oil for 2-3 minutes. Peel the garlic, wash and mince. Add the garlic, yogurt and the remaining salt to the eggplants and mix them throughly. Remove it to a serving plate and spread evenly. Pour the hot minced meat over the eggplants. Wash the green peppers, remove the stems and chop them 2-3 millimeters thick and sprinkle over the dish.
Nutritional Value (in approximately one serving):
Energy 398 cal, Protein 21.4 g, Fat 26.6 g, Carbohydrates 18.0 g, Calcium 228 mg, Iron 2.17 mg, Phosphorus 324 mg, Zinc 4 mg, Sodium 930 mg, Vitamin A 225 iu, Thiamine 0.25 mg, Riboflavin 0.47 mg, Niacin 5.11 mg, Vitamin C 7 mg, Cholesterol 80 mg.
Notes: It is one of the popular summer dishes of Gaziantep which is served at lunch or dinner as a single course with side servings of hot green peppers.