Middle Eastern Lamb and Eggplant

Name: Middle Eastern Lamb and Eggplant Crumble
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Lamb Mince; 2 Piece of Shallots; 20 Grams of Pine nuts; 1 Tbsp of Olive oil; 5 Grams of Ras el hanout; 2 Grams of Chilli flakes; 5 Grams of Brown sugar; 20 ML of Soy sauce; 2 Piece of Eggplant; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 10 Grams of Fresh mint; 1 Piece of Pomegranate; 1 Piece of Garlic cloves; 30 Grams of Tahini; 16 Grams of Mayonnaise; 170 Grams of Natural yogurt; 15 ML of White vinegar; 15 ML of Water; 1 Tsp of Salt

Crumble

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

141 Reviews

Cals 1004 · Prot 63 · Carbs 72 · Fat 60

Low Carb

45 min

Middle Eastern Lamb and Eggplant Crumble

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

141 Reviews

Cals 1004 · Prot 63 · Carbs 72 · Fat 60

Low Carb

Ingredients

Lamb crumble

Lamb Mince

350 Grams

Shallots

2 Piece

Pine nuts 2*

20 Grams

Olive oil

1 Tbsp

Ras el hanout

5 Grams

Chilli flakes

2 Grams

Brown sugar

5 Grams

Soy sauce 9*10*11*

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 3*

30 Grams

Mayonnaise 5*9*13*

16 Grams

Natural yogurt 4*

170 Grams

White vinegar

15 ML

Water

15 ML

Salt

0.5 Tsp

Allergens

*2 Tree Nuts, *9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds, *5 Eggs, *13 Mustard, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3858 / 1004
Fats (g)	60
of which saturated (g)	17.4
Carbohydrates (g)	72
of which sugars (g)	41.7
Fibers (g)	20.7
Proteins (g)	63.1
Salt (g)	2.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.

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.

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.

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.

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.

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