Eggplant in tahini

Ingrédients

• ½ cup pine nuts
• 1 large eggplant or 2 small
• 1 cup water
• ½ cup tahini sauce
• ½ cup lemon juice
• ½ teaspoon salt
• 1 onion (chopped finely)
• 1 cup ground mince lamb or beef ((around 200g))
• 1/4 tsp seven spice
• 1/4 tsp black pepper
• Pinch salt
• 1 tbsp mild olive oil

Préparation

1. 1

   Lightly toast the pine nuts in a non stick pan until slightly golden being careful not to burn them. Set aside

2. 2

   --- To prepare the eggplant ---

3. 3

   Slice the eggplants into wedges 1-2 cm thick, sprinkle soe salt and leave out to dry (ideally in sunshine) for a few hours

4. 4

   Brush them with mild olive oil and either deep fry in vegetable oil until golden. Alternatively you can griddle them using a griddle pan or panini press. Set aside.

5. 5

   --- To make the mince ---

6. 6

   Sauté the chopped onion in a non stick pan with a drizzle of mild olive oil until golden

7. 7

   Add the mince meat , seven spice, black pepper and pinch of salt. Press down with the back of a wooden spoon, sautéing for another ten minutes. Set aside

8. 8

   --- To make the warm tahini sauce ---

9. 9

   In a pot add the water, tahini, lemon juice and salt and stir vigorously until well combined. This may take a few minutes.

10. 10

    Then heat the tahini sauce on the hob by bringing to the boil. Simmer on low heat for a few minutes

11. 11

    Taste the tahini sauce if it needs any extra lemon, salt or water. The consistency should be not be too thick or too runny

12. 12

    --- To assemble the dish ---

13. 13

    In a casserole dish, line the eggplants up in a line and pour over the tahini sauce

14. 14

    Add the mince meat on top and sprinkle on a handful of pine nuts

15. 15

    Serve with flatbreads