Batoursh

1. 1

   Cook the eggplants under the broiler or roast them in the oven, then peel, chop, and mash them to a puree (see page 63).

2. 2

   Beat in 2 tablespoons of the oil.

3. 3

   Fry the onions in the remaining oil in a large skillet until soft.

4. 4

   Add the ground meat, salt, and pepper and cook, crushing the meat and turning it over, for about 8 minutes, until it changes color.

5. 5

   Add the pine nuts and cook 5 minutes more.

6. 6

   Set aside, and reheat just before serving.

7. 7

   Beat the yogurt with the tahina, if using, and garlic.

8. 8

   To serve, spread a layer of the eggplant puree (warm or at room temperature) at the bottom of a serving dish.

9. 9

   Pour the yogurt on top, and cover with the hot ground meat and pine nuts.

No additional tips available.