To activate yeast : in a bowl put milk sugar and stir.
Now sprinkle yeast and keep aside to activate for about 10 minutes
In a bowl put dough and mix salt.
Now add in activated yeast, keffir and water. Prepare a sticky dough and cover it with a damp cloth and keep aside for 1 hour to proof.
Meanwhile in a small pan add 1tbsp oil and add sliced aubergine to pan fry
Let it cook from both the sides and keep aside
Sprinkle it eith some salt and red chilli powder
Now in another pan add remaining oil and add chopped onion to it
Cook till golden brown
Add in garlic paste and chopped green garlic
Cook for another 10 minutes
Now add tomato puree, salt, turmeric paste, cumin powder, all spice powder and chilli powder
Cook on slow flame till the paste leaves the sides of the pan
Now add mince and stir continuously
Keep breaking the mince
Cook on slow flame and add coriander and mint leaves
Once the mince is cooked switch off the flame and keep aside.
Punch in the dough and degas it
Roll it with a rolling pin into a rectangle and trim it with the help of a knife
Thicken the edge of the prepared tart using the trims
Preheat the oven at 200℃
Set the aubergine slices on the tart surface
Now put onion slices on it
Spread the prepared goat mince over the onion layer
Give eggwash to the thickened edges of the tart
Bake it for 25-30 minutes
Now sprinkle roasted pinenuts and pomegranate seeds
Also put splashes of sour cream
