Batoursh

• 3 eggplants, weighing about 1 1/2 pounds
• 4 tablespoons vegetable or extra-virgin olive oil
• 2 onions, chopped
• 1 pound ground lamb or beef
• Salt and pepper
• 1/4 cup pine nuts
• 2 cups plain whole-milk or thick strained yogurt (see page 110), at room temperature
• 3 tablespoons tahina (sesame paste) (optional)
• 2 cloves garlic, crushed

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. Beat in 2 tablespoons of the oil.
3. Fry the onions in the remaining oil in a large skillet until soft.
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. Add the pine nuts and cook 5 minutes more.
6. Set aside, and reheat just before serving.
7. Beat the yogurt with the tahina, if using, and garlic.
8. To serve, spread a layer of the eggplant puree (warm or at room temperature) at the bottom of a serving dish.
9. Pour the yogurt on top, and cover with the hot ground meat and pine nuts.

eggplants, vegetable, onions, ground lamb, salt, pine nuts, milk, garlic

Taken from www.epicurious.com/recipes/food/views/batoursh-373417 (may not work)