Dinner · Uncategorized

Mince and brinjals with tahini sauce

This mince and brinjal dish is inspired by a shakshuka recipe but without the eggs. It makes a great weeknight supper dish and is ideal for using brinjals which are cheap and plentiful at the moment 


Serves 4-6

2 brinjals, diced 
45ml olive oil plus extra for drizzling 
1 large onion, finely chopped
3 garlic cloves, roughly chopped                                                                                                  3ml chilli flakes
5ml ground cinnamon
5ml ground cumin
15ml tomato paste
500g minced beef
3 medium tomatoes, chopped
15ml finely chopped preserved lemon                                                                                                125ml water                                                                                                                                     5ml sumac
45ml chopped parsley
Salt and black pepper
Tahini sauce:
60ml tahini
30ml lemon juice
1 garlic clove, crushed                                                                                                                  Water to mix


Heat  the olive oil in a frying pan. Add the diced brinjals and fry over a medium heat until softened and cooked through. Drain onto paper towel and set aside. To the pan add the onion, garlic, chilli, cinnamon and cumin and tomato paste and sauté on a medium–high heat for 6 minutes to soften and colour a bit. Add the minced beef, 1 teaspoon of salt and some black pepper and brown well, 5–6 minutes, stirring, on high heat. Mix in the tomatoes, preserved lemon, water  and aubergine and cook for a further 10 minutes. Remove from the heat and dot with dollops of tahini sauce, sprinkle with sumac and finish with the parsley and a drizzle of olive oil. 


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