2 medium fresh or a jar of Roasted Aubergines
1 large Cubanelle Pepper
150gr Cooked minced Lamb or Beef seasoned with salt and pepper
120ml Yogurt mixed with garlic crushed with salt at room temperate
1 tablespoon of Butter
1 teaspoon of Paprika
½ teaspoon of Cayenne Pepper
How to prepare
Pre-heat the grill.
Pierce holes in the aubergines with a fork to help them sofen and cook better.
Place the aubergines on an oven tray under the grill for 10 minutes and then add the green pepper, grilling them both for a further 15 minutes turning occasionally.
(If using a jar of aubergines only grill the green pepper).
Peel off the skin, discard the seeds and dice into small pieces.
Place them in an ovenproof dish and keep warm in the oven with the heat off.
When everything is ready remove the dish from the oven.
Pour the yogurt on top then add the cooked minced meat on the yogurt.
Melt the butter add the paprika and cayenne and as soon as it bubbles on to the meat.
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