- yoghurt - 2 cups (low-fat)
- turkey - 450 Grams
- Yellow onions - 1 Piece
- clove garlic - 1 piece
- cinnamon - 1 teaspoon
- salt - 1 teaspoon
- nutmeg - 1/4 teaspoons
- freshly ground pepper - 1/4 teaspoonfuls
- tomatoes - 900 Grams (large-sliced)
- tomato paste - 1/4 Glass
- fresh oregano - 1/4 cup
- fresh parsley - 1/2 cup
- eggplant - 2 pieces (900 g)
- Parmesan cheese - 1/4 Cup
- egg - 1 piece
- egg white - 1 piece
1. Put the yogurt in the cheesecloth over the sieve for 2 hours or at night, until it thickens. 2. Fry the turkey in a medium saucepan over medium heat, until brown, about 6 minutes. Put in a bowl. Add the onion, garlic, cinnamon, salt, nutmeg and pepper into a saucepan, fry until the onion is clear, about 10 minutes. Return the turkey to the pan with tomatoes, tomato paste and oregano. Bring to a boil, reduce the heat to low, simmer until the sauce thickens, about 1 hour. Remove from heat, mix with parsley, set aside. 3. Preheat the oven. Cut eggplants into slices. Sprinkle salt on both sides. Put in a colander over a bowl, let stand for 1 hour. Rinse each slice under cold running water. Put on paper towels and allow to dry. Put dry slices on a baking sheet, sprinkle with olive oil. Bake until brown, about 2 minutes. Turn over and fry until brown on the other side, about 2 minutes. Repeat with the remaining eggplant. 4. Put the yogurt in a small bowl. Add parmesan and eggs. Beat together with a fork, set aside. Preheat the oven to 200 degrees. Put a layer of aubergines in the baking dish. Then put half the sauce with the turkey. Cover and a half then again the eggplant and the remaining sauce. Top with a yoghurt mixture. Bake until the tip begins to brown, about 30 minutes. Let cool for about 10 minutes. Cut into squares and serve.
Servings: 6