Eggplant with minced meat topping

Eggplant with minced meat topping

INGREDIENTS
  • Eggplant
  • Minced meat
  • Shallot
  • Tomatoes
  • Cucumber
  • Flat parsley
  • Mint
  • Greek yoghurt
  • Tahini
  • Lime
  • Honey
  • Garlic
  • Cumin
  • Paprika powder
  • Curry powder
  • Chili flakes
  • Olive oil
  • Salt & pepper

RECIPE

  • Preheat the oven to 180°C
  • Cut the eggplant in two and put them on a baking sheet. Drizzle a generous amount of olive oil and season with salt and pepper. Bake this in the oven for 30 min. Flip them at 15 min
  • Finely chop a shallot
  • Mince garlic
  • Cook the minced meat in a pan on high heat
  • Add the shallot and garlic once the meat has browned a little bit. Lower the heat and let it simmer on medium.
  • Season the minced meat with cumin, chili flakes, paprika powder, curry powder, salt and pepper
  • Finely chop a tomato and cucumber. Mix this and season with salt and pepper. Add some lime juice and olive oil
  • Blend the greek yoghurt with a handful of flat parsley and mint. Add some tahini, honey and lime juice to taste and season with salt and pepper
  • Put the sauce on a plate. Add the cooked eggplant and the toppings
  • Top it off with some fresh flat parsley and mint leaves
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