3 portions / 450g each
|+ High in phosphorus
+ High in selenium
+ High in thiamin
+ High in vitamin B6
1 medium eggplant
1 lb ( 450g ) ground pork
two small tomatoes
7 oz ( 200g ) shredded cheese
2 tps ( 30g ) plain yogurt
2 egg yolks
2 tbsp olive oil
salt and pepper
1 Prep the vegetables: Dice tomatoes, onion, garlic and slice the eggplant into thin strips.
2 Make the topping by mixing together egg yolk, yogurt & cheese.
3 Cook the onion and the garlic over medium heat: cover the pan and let it sauté for 5 minutes until soft.
4 Add tomatoes and cook covered for another 5 minutes.
5 Add eggplant and cover again - cook for another 10 min until the eggplant is soft.
6 Transfer the vegetables into a baking pan and spread in a layer covering the bottom.
7 Add the pork to the pan and fry in a 1tsp of olive oil. Shred it as much as you can and keep stirring until no longer pink.
8 Add the cooked ground pork to the baking pan and spread it into the second layer.
9 Add the topping and cook uncovered in the middle of the oven at 160 ºC ( 320 ºF) for 20 minutes - until slightly golden on top.