A delicious, unique, EASY way to serve up eggplant and minced / ground beef! The spice mix is adapted from one by the great Yotam Ottolenghi from his fabulous cookbook "Jerusalem".
Cuisine: Middle Eastern
Author: Nagi | RecipeTin Eats
1garlic clove, minced
2tspeach cumin and coriander powder
1/2tsppure chili powder(Note 1) (or cayenne pepper), adjust to taste
Rind of 1 lemon(use fine grater)
1 1/2tbspextra virgin olive oil
2medium eggplants, about 20cm/8" long (Note 1)
Olive oil spray
1 1/2tbsppine nuts
1/2small onion, finely diced
200gbeef mince, lean
1tbspcilantro/coriander, finely chopped
1tomato, deseeded and diced
1cucumber, small, diced
1tspcilantro/coriander, finely chopped
Salt and pepper
Yoghurt, plain thick (Note 1)
Preheat oven to 180C/350F.
Mix the Chermoula Paste ingredients together in a small bowl.
Cut each eggplant in half horizontally, then use a small knife to cut diamonds into it without piercing the flesh. Turn the eggplant over and make 2 x 1cm / 1/3" incisions in the skin of each eggplant - excess water seeps out while roasting.
RESERVE 2 teaspoons of the Chermoula Paste and slather the rest onto the surface of the eggplant. Place onto a baking tray, spray with olive oil (or other oil or drizzle with oil) and bake for 30 to 40 minutes, or until eggplant is soft and cooked through and the surface is nice and crusty. Remove from oven.
Meanwhile, heat a non stick fry pan over high heat. Add pine nuts and quickly toast until lightly browned. Remove and set aside.
Add 1/2 tbsp olive oil into the skillet and heat. Add onion and garlic, and cook for 2 minutes. Then add beef and cook, breaking it up as you go. When the beef is mostly cooked, but still has bits of pink, add the reserved 2 tsp of Chermoula. Cook until the beef is browned and fragrant - about 2 more minutes. Season with salt and pepper to taste.
Remove beef from the stove. Mix through pine nuts and cilantro/coriander. Set aside.
Salad: Combine ingredients in a bowl.
Pile beef onto eggplants. Serve with salad on the side, yoghurt to dollop on the eggplant and extra lemon wedges.
1. This recipe calls for ground chilli powder, not Chilli Powder as sold in America which is a mix of other spices. In Australia, Chilli Powder sold in supermarkets is plain ground dried chilli which is what is required for this recipe. Cayenne pepper is a perfect substitute.2. To make the yoghurt even tastier, mix 1/4 cup of yoghurt with 1/2 garlic clove, minced, a small squeeze of lemon, salt and pepper. Set aside for 30 minutes to let the flavours develop.3. Nutrition per serving - 2 eggplant halves (i.e. one whole eggplant) per serving, plus side salad. The serving size is quite generous - this is a very satisfying meal!