Beef mince Entertaining

Spiced beef with eggplant

Name: Spiced beef with eggplant recipe
Yield: 4
Ingredients: 4 small eggplant, halved lengthways; 1/4 cup (60ml) olive oil; 500g minced beef; 1 onion, finely chopped; 2 garlic cloves, crushed; 2 tsp coriander; 2 tsp ground cumin; 1/2 tsp each ground cinnamon, allspice & chilli flakes; Finely grated zest & juice of 1 lemon; 2 tbs tomato paste; 1 1/2 cups (375ml) beef stock; 1/2 cup each parsley & mint leaves, roughly chopped, plus extra to serve; 3/4 cup (210g) Greek yoghurt; 3 tsp sumac; Pomegranate seeds, roasted pistachios & large-leaf rocket, to serve

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by Shannon Bennett

Chef

Mar 28, 2020

Ingredients (15)

4 small eggplant, halved lengthways
1/4 cup (60ml) olive oil
500g minced beef
1 onion, finely chopped
2 garlic cloves, crushed
2 tsp coriander
2 tsp ground cumin
1/2 tsp each ground cinnamon, allspice & chilli flakes
Finely grated zest & juice of 1 lemon
2 tbs tomato paste
1 1/2 cups (375ml) beef stock
1/2 cup each parsley & mint leaves, roughly chopped, plus extra to serve
3/4 cup (210g) Greek yoghurt
3 tsp sumac
Pomegranate seeds, roasted pistachios & large-leaf rocket, to serve

Method

1.

Preheat oven to 220°C. Line a baking tray with baking paper. Deeply score cut sides of eggplant in a 1.5cm cross-hatch pattern. Place cut-side up on tray. Brush with 1 tbs oil, season and roast for 25-30 minutes until browned and tender.
2.

Heat remaining oil in a frying pan, add beef and cook, breaking up with a wooden spoon, for 7-8 minutes until browned. Stir in onion, garlic, spices and lemon zest and cook for a minute until fragrant. Add tomato paste and stock, season and simmer for 10 minutes until sauce is thick. Take off heat and stir in herbs and half the lemon juice.
3.

Mix yoghurt, sumac and remaining lemon juice in a bowl. Season. Top eggplant with mince, drizzle with half the sumac sauce, top with pomegranate, pistachios and herbs and serve with rocket and remaining sauce.