Spicy Fried Minced Meat On Aubergine And Yoghurt Puree

• porções: Serves 4-6

Ingredientes

4 aubergines, about 1.25kg

500g Greek-style yoghurt

1-2 garlic cloves, crushed (optional)

2 large onions, coarsely chopped

4 tbsp olive or sunflower oil

500g minced beef

1½ tsp ground cinnamon

¾ tsp ground allspice

1½ tbsp pomegranate molasses good pinch of chilli pepper (optional)

50g pine nuts, lightly toasted large bunch (50g) of flat-leaf parsley, leaves chopped a handful of pomegranate seeds to garnish (optional) salt and black pepper

Instruções

Preheat the grill to high. Prick each aubergine in several places with the point of a knife so that they don't burst when they cook. Place them on a baking sheet lined with foil. Cook under the grill for about 30 minutes, turning them at least once, until the skins are blistered and black in parts and they feel very soft when you press them. Peel them over a colander and chop and mash the flesh with a fork, letting the juices drain.

Put the yoghurt in a bowl. Add salt, pepper and the garlic, if using, and mix in the mashed aubergines.

In a wide frying pan or sauté pan, fry the onions in the oil over low heat, with the lid on, stirring often, for 20 minutes or until very soft and golden. Add the meat, and cook, crushing, chopping and turning it over with a spatula until it changes colour. Add the cinnamon, allspice, pomegranate molasses, some salt and

Notas

Med A Cookbook 248