Turkish sausage goulash with mint yoghurt

Name: Turkish sausage goulash with mint yoghurt
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 (approx. 300 g) Aubergine; 7-10 Tbsp Salt; 4 Tomatoes; 150 g Turkish garlic sausage (Sucuk); 2 Onions; 2 TABLESPOONS Olive oil; 1 can(s) (850 ml/ drained weight: 800 g) peeled tomatoes; 100 g green olives; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 1 collar flat leaf parsley; 2 (150 g each) Mug of whole milk yoghurt; 2 TABLESPOONS Lemon juice; 1 Pot peppermint

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 (approx. 300 g) Aubergine
7-10 Tbsp Salt
4 Tomatoes
150 g Turkish garlic sausage (Sucuk)
2 Onions
2 TABLESPOONS Olive oil
1 can(s) (850 ml/ drained weight: 800 g) peeled tomatoes
100 g green olives
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
1 collar flat leaf parsley
2 (150 g each) Mug of whole milk yoghurt
2 TABLESPOONS Lemon juice
1 Pot peppermint

Directions

1
Clean, wash and cut the aubergine into pieces. Sprinkle with salt and leave to stand until the vegetables begin to "draw water". Cut the aubergine into pieces. Cut the sausage into slices. Peel and slice the onion. Dab aubergine cubes dry with kitchen paper and steam in hot oil while turning for about 8 minutes.
2
Add onions and sausage slices after 6 minutes and fry. Chop tomatoes with a knife in a tin and add. Cook for 10 minutes. Clean and wash the tomatoes. Cut tomatoes into slices. Stir in tomato slices and olives and heat up briefly. Season goulash with salt, pepper and paprika. Wash parsley, dab dry and chop coarsely. Sprinkle over the goulash. Mix yoghurt and lemon juice. Wash mint, dab dry. Pluck the leaves from the stalks and cut into strips.
3
Wash parsley, dab dry and chop coarsely. Sprinkle over the goulash. Mix yoghurt and lemon juice. Wash mint, dab dry. Pluck the leaves from the stalks and cut into strips. Stir into the yoghurt. Season to taste with salt and pepper. Serve with goulash
4
Bowl and plate: IDC