Recipe for Roasted Aubergines with Cumin Spiced Beef and homemade Za’atar
For the Mince:
½ Tbsp olive oil
½ Tbsp butter
250g lamb, beef or chicken mince
1 small onion, chopped
1 clove garlic, chopped
½ tsp cinnamon
1 tsp cumin
1 tsp ground coriander
1 level tsp dried chilli flakes
1 Tbsp tomato paste
1 heaped cup roughly chopped tomato
Healthy sweetener of your choice, to taste
Salt and freshly ground black pepper, to taste
For the Aubergines:
4 medium aubergines, halved lengthways
1/2 cup full fat Greek yoghurt
2 Tbsp slivered almonds or pine nuts, toasted
Fresh mint, to garnish
Pomegranate rubies, to garnish
Avocado, to serve alongside (optional)
1 Tbsp sumac
1 Tbsp sesame seeds
1 tsp cumin
1 tsp dried mixed herbs (or just thyme)
Pinch salt and pepper
Mix together and store in a small glass jar
Pre-heat your oven to 200C, drizzle your Aubergines with a little olive oil and place on a non-stick baking tray.
Heat the olive oil and butter in a medium-sized pot over medium-high heat. When the butter starts to foam add in the minced meat and cook until golden, 4-5 minutes. Add in the remaining ingredients except the tomatoes, and cook until the onion has softened, a further 5 minutes. Add in the tomatoes, bring to a simmer and then leave to cook gently with the lid on for a further 25-30 minutes.
When the oven reaches temperature, add in the Aubergines and leave to cook for 30-40 minutes, or until golden and cooked through.
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.
Recipe provided by Sarah Graham, author of three cookbooks and A Foodie Lives Here food blog. Catch Sarah Graham’s Food Safari on Mnet every Sunday night at 6pm.