• 4 eggplants (sliced)
• 1 onion
• 2 tomatoes
• 700 g minced lamb
• 50 g prunes (chopped)
• 50 g dates (chopped)
• 2 tablespoons of pecans (chopped)
• Oregano Thyme
• 2 low fat natural yoghurts
• 4 egg yolks
• Oil
Salt
Preparation
Preparing the eggplants
Cut the 4 eggplants into slices approximately half a centimeter thick.
Sprinkle the slices with salt and let them sit in a colander for about 30 minutes. This helps remove excess bitterness and water.
Rinse the eggplant slices under the tap and dry them thoroughly with paper towels.
Fry the slices in a pan with oil until golden brown, or roast them in the oven with a little olive oil until soft. Place them on paper towels to remove excess fat. Set aside.
Preparing the lamb filling
Finely chop 1 onion. Heat a little oil in a frying pan and sauté the onion until transparent.
Add 700 g of minced lamb. Cook over medium heat, breaking up the meat, until browned.
Season the meat with salt, oregano, and thyme to taste.
Grate or chop the 2 tomatoes and add them to the meat. Cook over low heat for about 10 minutes.
Add the sweet and sour touch: Add the 50 g of chopped prunes, 50 g of chopped dates, and 2 tablespoons of chopped pecans to the filling. Cook everything together for 5 more minutes to blend the flavors. Remove from heat.
Prepare the creamy topping
In a bowl, mix the 2 low-fat plain yogurts with the 4 egg yolks.
Beat until the mixture is smooth and creamy.
Add a pinch of salt to the mixture. Set aside.
Assemble the lasagna and baking it
Preheat the oven to 350°F.
In a baking dish (ideally about 8×10 inches), place a base layer with half of the cooked eggplant slices.
Spread all of the lamb filling with nuts over the eggplant.
Cover the meat with the remaining second layer of eggplant.
Pour the yogurt and egg yolk mixture evenly over the final layer of eggplant, covering the entire surface.
Bake for 30 to 40 minutes, or until the top is completely golden brown and the casserole is bubbling slightly.
