- 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