4 medium-sized eggplants, peeled and sliced into thick rounds
1 chopped onion
2 tablespoons of butter
1/2 pound ground beef
2 teaspoons of salt
1 teaspoon of black pepper
bay leaves and oregano to taste
2 tablespoons of olive oil
4 tomato slices
2 small cups of natural yogurt
4 egg yolks
1/2 cup all-purpose flour
1 teaspoon active dry yeast
4 medium-sized eggplants, peeled and sliced into thick rounds
1 chopped onion
2 tablespoons of butter
1/2 pound ground beef
2 teaspoons of salt
1 teaspoon of black pepper
bay leaves and oregano to taste
2 tablespoons of olive oil
4 tomato slices
2 small cups of natural yogurt
4 egg yolks
1/2 cup all-purpose flour
1 teaspoon active dry yeast
Salt both sides of the eggplant slices and let them sit for 1 hour
Fry the onion in butter for about 5 minutes
Combine the beef, salt, black pepper, bay leaves, and oregano
Let it brown. Reserve
Preheat the oven to moderate temperature (150°C)
Place the eggplant slices on a greased baking dish and brush with olive oil
Bake until golden brown on both sides
Flip once
Increase the oven temperature to 180°C
Grease a refractory mold measuring 31 x 19.5 cm with butter or oil and arrange alternating layers of beef, eggplant, and tomato
Bake for about 45 minutes
For the final touch, mix the yogurt, egg yolks, flour, and yeast
Pour over the mold, distributing evenly
Bake for another 15 minutes or until golden brown
Serves 8 people.
