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Spiced mince with baked eggplant
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Budget-friendly Middle Eastern lamb mince with baked eggplant, rice, and Greek yogurt - a delicious dinner option.
Ingredients:
  • 2 eggplants, cut into 2cm-thick rounds
  • Olive oil spray
  • 200.00 gm medium-grain brown rice
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 500g lamb mince
  • 1 tsp ground allspice
  • 2.50 gm ground cumin
  • 2.50 gm ground cinnamon
  • 62.50 ml plain Greek-style yoghurt
  • 125.00 ml hummus
  • 21.00 gm lemon juice
  • 20.00 ml pine nuts
  • 1 pomegranate, halved, seeds removed
  • 3 fresh dates, seeded, finely chopped
  • 40.00 ml chopped fresh flat-leaf parsley leaves
  • 40.00 ml chopped fresh mint leaves
Instructions:
  • Preheat the oven to 230C/210C fan-forced and prepare a large baking tray by lining it with baking paper.
  • Coat both sides of eggplant slices with oil, then lay them on a baking tray. Sprinkle with salt and pepper. Bake until beautifully golden and tender, around 30 minutes.
  • Cook the rice according to the packet instructions, then heat oil in a frying pan over medium-high heat. Sauté the onion for 5 minutes until softened. Add the mince and cook for 8-10 minutes until browned. Stir in the spices and cook for an additional minute. Finally, add the cooked rice and toss everything together.
  • In a bowl, mix yoghurt, hummus, and lemon juice. Spoon rice onto plates, top with eggplant, drizzle with hummus mixture, and sprinkle with pine nuts, pomegranate seeds, dates, parsley, and mint. Serve.

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