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INGREDIENTS
2 fillet steaks
1 tomato
1,5 onion
2 Italian peppers
7 eggplants
7 cloves of garlic
50 grams of yogurt
50 ml of olive oil
200 ml
Salt and pepper
Grate half onion the night before, remove the juice, chop 3 cloves of garlic into it. Add olive oil and 1/3 of yoghurt on it. Knead the meats with these ingredients. Put sunflower oil to a pan and heat. Chop 1 medium onion into small cubes and roast a little in a pan. Cut meat into small cubes. Add the meat over the roasted onions and roast for 5 minutes over medium heat. Grill eggplants on the stove, peel the shells. Cut the eggplant into small pieces. In a separate pan, heat the remaining of sunflower oil. Cut 4 cloves of garlic cut into small pieces and roast in oil. Cut peppers that you remove from its kernels in half-moon shape and roast with garlic. Add little eggplants you cut. Cut peeled tomato into small cubes and put it to the pan. Sprinkle salt and pepper. Cook for about 5 minutes. Take the eggplants on a serving plate. Spread the meat on the eggplants with the onions. Serve the dish with adding yoghurt on the eggplants.