This dish brings together silky roasted eggplants, a rich spiced lamb and lentil mix, and a tangy tahini-yoghurt sauce. It’s simple to make but packed with middle-Eastern flavours, and perfect for a healthy no-fuss midweek meal.
Ingredients
- 2 large eggplants
- 2 tbsp olive oil
- 1 onion, finely diced
- 2 cloves garlic, crushed
- 400 g lamb mince
- 1 tsp each of ground cumin, coriander and cinnamon
- 2 tbsp tomato paste
- 400 g tin chopped tomatoes
- 1 cup tinned lentils (drained)
- Salt and black pepper
Lemon–tahini yoghurt
- 1 cup Re Dairy natural probiotic yoghurt
- 2 tbsp tahini
- 2 tbsp lemon juice
- Water, to thin
To serve
- A small handful each of fresh parsley and mint
- 2 tbsp toasted pine nuts
Instructions:
Roast the eggplants
Preheat the oven to 190°C. Slice the eggplants in half lengthways and score the flesh in a crosshatch pattern, taking care not to cut through the skin. Place cut-side up on a lined tray, brush with olive oil and season with salt. Bake for 30 minutes, or until soft and lightly golden but still holding their shape.Brown the lamb
Meanwhile, heat the remaining olive oil in a large pan over medium heat. Cook the onion until softened, then add the garlic and cook for a further minute. Add the lamb mince and cook until browned, breaking it up with a spoon. Stir through the spices, then add the tomato paste, chopped tomatoes and lentils. Season well and simmer for 10-15 minutes, until thickened and rich.Fill & bake
Gently press the centres of the roasted eggplants to create an indent, then divide the lamb mixture over each half. Return to the oven for 20 minutes, until heated through.Make the yoghurt sauce
Whisk together the yoghurt, tahini and lemon juice, adding a splash of water to create a smooth sauce.Serve
Drizzle the eggplants with the yoghurt sauce, scatter with herbs and pine nuts, and serve with a simple salad if desired.
