Either put the lamb through a meat grinder or cut it into 1/2 cm cubes. Cut the melanzane with the skin into one-centimeter-thick slices, season them evenly with salt on both sides and let them sit for about half an hour so that the juice can drain off (e.g. on a roasting rack). Rinse the slices and squeeze between paper towels. So Melanzane roast itself nicely crispy, without absorbing too much fat. In a large frying pan, fry the slices of melanzane in olive oil one by one, seasoning with salt. Finally, fry all the melanzane with the peeled and diced tomatoes for a few minutes. In another frying pan, fry the meat at high temperature, add the cubes of three onions and the garlic of your choice, mix in the paradeis pulp, season with honey, pepper, salt or sugar, a little bit of thyme, oregano, cinnamon and the chopped parsley.
In a greased baking dish, place the meat, melanzane and tomatoes in layers.
Later, bake at 200 °C for one hour with a glaze of yogurt, crème fraîche and sour whipped cream (alternative: 10% Greek yogurt), salt, eggs, nutmeg and pepper.
Tip: Use a regular or light yogurt as needed!