Ingredients:
- 1 medium eggplants (aubergine)
- 1tsp butter or olive oil
- 1 large onion, chopped
- 300 gr. veal, thinly sliced
- 2 garlic cloves
- 200 ml. red wine
- 200 ml. water
- Salt, pepper
- 1-2 tsp wheat flour
- 100 ml. low-fat yogurt
Directions:
Preheat oven to its highest setting. Place eggplant on an oven-proof tray. Bake for 30-40 minutes or until eggplant is very soft. Meanwhile, melt butter in a large saucepan and cook onion, covered for about 15 minutes or until very soft and golden. Add veal. Cook for about 10 minutes or until your eggplant is ready. Scrape the flesh from the cooked eggplant and add to the veal. Add garlic, sprinkle with a mixture of wine and water. Simmer for a minute or so, then add flour, cook for 5 minutes. Taste and season with salt, pepper.
Serve with boiled race and lettuce salad and yogurt.
Bon Appetit.
Till next recipe, your Lady Eve.
