Medfune – Eggplant and Meat in Sour Sauce

This recipe is from the book Ağdiye Risalesi. A very light meat dish which can be enjoyed even in the hottest summer evenings. It is delicious and easy to digest. It also is low on calories as no oil or fat is used in its making. Furthermore, salt is only used in the water in which you boil the eggplants.


Eggplant and Meat in Sour Sauce

Difficulty Level 3 out of 10
Servings 4


  • 350 gr diced lamb meat
  • 3 medium sized eggplants
  • 1 large onion
  • 175 ml verjuice unripe grape juice
  • Water


  1. Peel the eggplants and cut into inch thick slices.
  2. Bring some water to boil in a saucepot and add some salt.
  3. Boil the eggplants in this water.
  4. Peel and dice the onion.
  5. Mix the meat and the diced onion and let it rest for a while.
  6. In a separate saucepot, make a layer on meat and a layer of eggplants on top of it.
  7. Add the unripe grape juice.
  8. Add water until it covers the ingredients.
  9. Place on heat and cook.
  10. Enjoy.

Notes about Medfune
  • As there is no oil or fat and very little salt, this dish can be integrated to many diets.
  • If you don’t have unripe grape juice, you can try it with vinegar, lemon juice or sour pomegranate juice. They will all taste differently. Do not forget to dilute the juices according to the sourness level you want. In the original recipe, the grape juice is diluted 1 to 1 with water, but I preferred to add more water than that. I think using vinegar is the riskier of the choices as it may be hard to adjust the taste and sourness levels.