Kerkini buffalo meat with eggplants and capers

For the BORAS Buffalo meat:

1. In a bowl, place the Kerkini buffalo meat, cut into medium pieces. Add the yogurt (along with its skin), the onion and the olive oil.

2. Mix all the ingredients well and place the entire mixture in a food bag, which we close very tightly so that there is not much air. We put the bag in the refrigerator and leave it for at least 6 hours.

For the 3 large eggplants:

1. To make the eggplants softer and lighter without a trace of bitterness, we follow the following procedure: Cut the eggplants into large pieces so that they all have the skin.

2. Place them in a large bowl and sprinkle with coarse salt, mix well. Place them in a colander and leave them for about an hour to release their liquids and sweeten.

3. Then rinse them well and put them back in the colander to drain well. Finally, dry them on absorbent kitchen paper.

For 1 small eggplant:

1. We smoke the smaller eggplant on a gas grill or in the oven, just like we do for the eggplant salad.

2. Remove the crumb while it is still warm and mix it in a bowl with a little olive oil, a clove of minced garlic and the thyme. Keep the mixture at room temperature.

Preparation for the sauce:

1. Remove the meat from the refrigerator at least 20 minutes before using it. Remove the meat from the bag along with the marinade but without the onions. In a large bowl, mix again and let it rest for 10 minutes. Then flour the meat well.

2. In a large saucepan, pour the olive oil and let it heat. Add the meat and let it brown well.

3. Remove it from the pot and add the roasted eggplant, garlic and olive oil mixture. Mix well until it absorbs its juices and add the meat.

4. Leave for 3 minutes and add the capers with the caper leaves. Deglaze with the ouzo. Let the alcohol evaporate and add the paste.

5. Then add the fresh tomato. Mix well and add hot water to cover the meat, salt, pepper. Lower the heat once it reaches a good boil and continue to cook over low heat for about an hour and a half with the lid closed, stirring frequently.

Execution for eggplants:

1. Once the eggplants have completely drained, place them in a shallow baking pan lined with non-stick paper. Sprinkle them with a little sugar and olive oil.

2. Bake in a preheated oven at 200 degrees for about 15 minutes on all sides. Let them cool thoroughly.

Final stage:

1. After we have tasted that our meat is soft, we remove it from the sauce into a bowl with a lid and then add the eggplants to the sauce. We do not stir, we just shake the pot so that the sauce goes everywhere, adding the milk as well.

2. Bake on medium heat for about 15 minutes (we don't want the eggplants to melt completely). Finally, add the meat and mix carefully. Let the food rest for about 15 minutes with the lid closed.

3. Serve with grated feta cheese and a little fresh thyme…