The thin tortilla-like pancakes which you find in the cool department of the supermarket are the best of both worlds. Reheat them in a non-sticky pan very shortly before serving (last step of this recipe).
Slice 2 eggplants in slices of 1 cm. Add salt and leave in a colander for 30 mins. Rinse and dry. Oil the slices at both sides and grill or bake until well cooked.
Mix 400grams of minced meat (any kind you prefer, the original recipe is made with lamb) with 1 big table spoon of garam masala, 1 teaspoon of sumak, 1 tea spoon of cumin seeds, pepper, salt, 4 chopped garlic cloves and 1 chopped onion.
Mix lemonjuice of 1 ½ lemon with 1 table spoon of tahini. Add pepper and salt.
In another recipient mix 300 grams of chopped cherry tomatoes, 1 chopped spring onion and 1 table spoon of chopped mint leaves. Add juice of ½ lemon (2 lemons in total).
For the yoghurt sauce, mix 250 grams of low fat Greek yoghurt with 1 chopped garlic clove, pepper and salt.
Bake the meat and heat the tortillas. Everybody prepares his own plate : a layer of yoghurt sauce on the tortilla, then a layer of eggplant, then the meat, then the tomato salad, and finish with the tahini mixture. And repeat….