Eggplant and Lamb with Tzatziki
Prep Time:
30 minutes
Cook Time:
50 minutes
Serves:
2
Level:
About the Recipe
Ingredients
1 Eggplant
Olive OIl
Mince
¾ Onion, diced
3 Garlic cloves, minced
500 grams Lamb Mince
1 tbsp Dried Oregano
⅛ tsp Nutmeg
Salt
Tomato Sauce
¼ Onion, diced
1 Garlic clove, minced
1 cup Tomato Puree
¼ tsp Cinnamon
1 tsp White Wine Vinegar
⅓ cup chopped Parsley
Tzatziki
1 Cucumber, grated with liquid removed
1 cup Natural Yoghurt
1 Garlic clove, minced
¼ tsp Cumin powder
Salt
Preparation
Preheat oven to 180℃
Slice the Eggplant in half lengthways, prick the surface with a fork, cover in a light layer of Olive Oil, sprinkle with Salt and put in the oven for 30 minutes or until soft and golden.
For the Mince; in a fry pan cook the Onion and Garlic with some Olive Oil until soft, add the Lamb and cook until browned. Add the Oregon, Nutmeg and Salt. Turn off the heat.
For the Sauce; in a saucepan, cook the Onion and Garlic with some Olive Oil until soft, add the Tomato Puree, Cinnamon and Vinegar, simmer on low for 10 minutes and then add the Parsley and turn off the heat.
For the Tzatziki; grate the Cucumber and remove all the liquid (with a salad spinner or a clean tea towel). Add Cucumber, Yoghurt, Garlic and Cumin together in a bowl, mix well and add salt to taste. When you’re happy with the flavour add some Olive Oil on top.
Take ¾ of the Sauce and add to the Mince. Mix well and reheat Mince if needed.
Remove the Eggplant halves from the oven and assemble by putting the Mince on top, then some of the leftover Sauce and lastly with a generous dollop of Tzatziki.