Beef & Aubergine Fatteh
by:
My baby Olympia is very different to my first child Arabella. I know I am probably looking back with rose tinted glasses but I know for sure we never needed cupboard locks and stair gates etc. It is not the same with Olympia however.....I know she is going to be one of those children who will draw on the walls!!! Anyway our kitchen is now equipped with cupboard locks and even though they were initially super annoying, they are very beneficial health wise for us adults. It is such a hassle to open the cupboards, we have stopped eating so many biscuits and chocolate......extremely helpful for my husband!! This recipe is from the Sunday Times magazine and it took about 50 minutes.
ingredients
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serves: 4
For the base:
4 pita breads
For the topping:
500 g greek yoghurt, to garnish
5 tbsp tahini
fresh lemon juice
2 cloves garlic peeled and crushed
For the aubergine-beef layer:
3 tbsp olive oil
1 small onion, finely chopped
1 aubergine
2 tsp ground cumin
2 tsp ground coriander
1 tsp paprika
500 g minced beef
To sprinkle over:
125 g pomegranate seeds
50 g pine nuts, toasted
1 tbsp fresh mint leaves, coarsely chopped, divided
Servings Per Recipe: 4
Amount per Serving
Calories: 768
- Total Fat: 61.2 g
- Saturated Fat: 15.5 g
- Trans Fat: 1.9 g
- Cholesterol: 100 mg
- Sodium: 140.1 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 3.6 g
- Sugars: 9.6 g
- Protein: 38.6 g
preparation
1. For the base:
2. 4 (approx 250g) pitta breads, split open and cut into nacho-sized triangles (we actually used mini pittas)
4. For the topping:
5. 500g Greek yoghurt
6. 5 tbsp / 75g tahini, at room temperature
7. 1-2 lemons, to give 3 tbsp of juice
8. 2 garlic cloves, peeled and crushed
10. For the aubergine-beef layer:
11. 3 tbsp olive oil
12. 1 small onion, finely chopped
13. 1 aubergine (250g-300g), cut into small cubes
14. 2 tsp ground cumin
15. 2 tsp ground coriander
16. 1 tsp Aleppo pepper or paprika, plus more for sprinkling
17. 500g minced beef
19. To sprinkle over:
20. 125g pomegranate seeds
21. 50g pine nuts, toasted
22. 1 tbsp finely shredded mint leaves
23.
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