Turmeric Tepsi

Preparation steps

• Peel the aubergines into strips, ie peel about 3-4 widths of the strip, then leave the skin and peel again. Cut the aubergines to about 2-3 cm thick, add salt and leave to stand for about half an hour.
• After half an hour, wash the aubergines well, dry them with a paper towel and arrange them in a greased pan and sprinkle them with oil on top. Bake them at 225 degrees on the top heater for 11 minutes only on the top side.
• For the filling, fry the finely chopped onion for ten minutes until golden brown, add the meat and fry until the water disappears from the meat. Add the spices, garlic and almonds, fry for a few minutes and finally add the finely chopped parsley. Remove from the heat.
• Arrange half of the eggplant in a pan measuring 30x25 cm, put the filling over it and cover with the rest of the eggplant.
• For the topping, mix all the listed ingredients and pour over the eggplant.
• Bake at 210 degrees uncovered for 50 minutes.