Middle Eastern Lamb and Eggplant

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Instructions

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1 Roast eggplants

Preheat the oven to 200°C/ 180°C fan. Cut the eggplants in half, lengthwise. Score them in a criss-cross pattern, around two thirds into the flesh. Place the eggplants on a baking tray, skin-side down. Drizzle with a generous lug of vegetable oil and season liberally with salt. Rub the salt and oil into the flesh with cleans hands. Roast for 30-35 min. 

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2 Prep

Meanwhile, peel and finely slice the shallots. Roughly chop the pine nuts. Chop the mint leaves finely. Peel and mince the garlic. Halve the pomegranate. Hold each pomegranate half over a large bowl, seeds facing down and hit the skin with a wooden spoon, squeezing a little to release the seeds. Discard the shell and membrane.

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3 Make tahini sauce

Add the crushed garlic, tahini, mayonnaise, natural yogurt, white vinegar, a splash of cold water and a pinch of salt to a bowl and whisk until fully combined - this is your tahini sauce.

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4 Fry lamb

Heat a large pan over a medium heat with a drizzle of olive oil. Once hot, add the lamb mince and fry for 5-6 min or until browned. Add the shallots, Ras el hanout and chilli flakes (spicy!) and cook for 3 min. Add the brown sugar and soy sauce and cook for 1 min. Remove the pan from the heat and add the pine nuts.

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5 Serve

Once ready, pile the lamb crumble over the roasted eggplant halves. Drizzle with the tahini sauce and garnish with pomegranate seeds and chopped mint.

Tips for fussy eaters

Serve the lamb crumble over flat-breads instead of eggplants.

Pro tip

Don't rush the eggplants, the longer and slower you cook them for, the more tender they will be!

Ras el hanout is a North African spice mix that traditionally contains cinnamon, cumin, coriander and sometimes even rose petals.

Cooking Time: 45 min

Cals 824 · Prot 47 · Carbs 59 · Fat 52

Ingredients

Number of people

Lamb crumble

Lamb mince 350 Grams
Shallots 2 Piece
Pine nuts 20 Grams
Olive oil 1 Tbsp
Ras el hanout 5 Grams
Chilli flakes 2 Grams
Brown sugar 5 Grams
Soy sauce 20 ML

Eggplants and garnish

Eggplant 2 Piece
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Fresh mint 10 Grams
Pomegranate 1 Piece

Tahini sauce

Garlic cloves 1 Piece
Tahini 30 Grams
Mayonnaise 20 Grams
Natural yogurt 170 Grams
White vinegar 15 ML
Water 15 ML
Salt 0.5 Tsp

Ras el hanout is a North African spice mix that traditionally contains cinnamon, cumin, coriander and sometimes even rose petals.

Cooking Time: 45 min

Cals 824 · Prot 47 · Carbs 59 · Fat 52

Instructions

photo

1 Roast eggplants

Preheat the oven to 200°C/ 180°C fan. Cut the eggplants in half, lengthwise. Score them in a criss-cross pattern, around two thirds into the flesh. Place the eggplants on a baking tray, skin-side down. Drizzle with a generous lug of vegetable oil and season liberally with salt. Rub the salt and oil into the flesh with cleans hands. Roast for 30-35 min. 

photo

2 Prep

Meanwhile, peel and finely slice the shallots. Roughly chop the pine nuts. Chop the mint leaves finely. Peel and mince the garlic. Halve the pomegranate. Hold each pomegranate half over a large bowl, seeds facing down and hit the skin with a wooden spoon, squeezing a little to release the seeds. Discard the shell and membrane.

photo

3 Make tahini sauce

Add the crushed garlic, tahini, mayonnaise, natural yogurt, white vinegar, a splash of cold water and a pinch of salt to a bowl and whisk until fully combined - this is your tahini sauce.

photo

4 Fry lamb

Heat a large pan over a medium heat with a drizzle of olive oil. Once hot, add the lamb mince and fry for 5-6 min or until browned. Add the shallots, Ras el hanout and chilli flakes (spicy!) and cook for 3 min. Add the brown sugar and soy sauce and cook for 1 min. Remove the pan from the heat and add the pine nuts.

photo

5 Serve

Once ready, pile the lamb crumble over the roasted eggplant halves. Drizzle with the tahini sauce and garnish with pomegranate seeds and chopped mint.

Tips for fussy eaters

Serve the lamb crumble over flat-breads instead of eggplants.

Pro tip

Don't rush the eggplants, the longer and slower you cook them for, the more tender they will be!

Ingredients

Number of people

Lamb crumble

Lamb mince 350 Grams
Shallots 2 Piece
Pine nuts 20 Grams
Olive oil 1 Tbsp
Ras el hanout 5 Grams
Chilli flakes 2 Grams
Brown sugar 5 Grams
Soy sauce 20 ML

Eggplants and garnish

Eggplant 2 Piece
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Fresh mint 10 Grams
Pomegranate 1 Piece

Tahini sauce

Garlic cloves 1 Piece
Tahini 30 Grams
Mayonnaise 20 Grams
Natural yogurt 170 Grams
White vinegar 15 ML
Water 15 ML
Salt 0.5 Tsp
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