Winter favourite recipe for Eastern Aubergines with pomegranate rubies and a burst of fresh mint
4 medium aubergines, halved lengthways
1/2 cup full-fat Greek yoghurt
½ Tbsp olive oil
½ Tbsp butter
250 g beef, lamb or chicken mince
1 small onion, chopped
1 clove garlic, chopped
½ tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried chilli flakes
1 Tbsp tomato paste
healthy natural sweetener of your choice, to taste
salt and freshly ground black pepper, to taste
1 heaped cup roughly chopped tomatoes
2 Tbsp slivered almonds or pine nuts, roasted
1 ripe avocado, sliced
Preheat the oven to 200 °C.
Drizzle the aubergines with a little olive oil and place on a nonstick baking tray. Place in the oven for 30–40 minutes.
While the aubergines are in the oven, prepare the mince. Heat the olive oil and butter in a medium-sized saucepan over medium-high heat. When the butter starts to foam add the mince and cook for 4–5 minutes until golden. Add the remaining ingredients, except the tomatoes, and cook for a further 5 minutes until the onion has softened. Add the tomatoes, bring to a simmer and then leave to cook gently with the lid on for another 25–30 minutes.
When the aubergines are cooked, remove from the oven and serve immediately on warmed plates. Spoon over some of the cooked mince and yoghurt, then add mint leaves, nuts and pomegranate rubies to garnish. Serve the avocado slices on the side.
Note: Add lentils and grated carrot and/or courgette to the minced meat to make this recipe go further.
Make a double batch and freeze the extra for a speedier supper next time around.