Ingredients
2 large eggplants3/4 tsp. gl. salt
1 tbsp. p. olive oil
1 tbsp. p. lemon juice (or more oil)
1 1/2 tsp. gl. coriander and paprika
1 tbsp. gl. cumin
3/4 tsp. gl. spice powder
From 1/2 tbsp. gl. garlic powder, ginger, turmeric powder
1/4 tsp. gl. cinnamon
1/4 tsp. gl. cayenne pepper
1 clove garlic, chopped
1/2 onion, chopped
250 g. minced beef or lamb
1/2 tbsp. gl cooking salt
2 tbsp. gl. tomato paste
1/4 fl. tea water
How to:
Cut the eggplants in half and score them. Rub the surface with salt, pouring some into the cracks. Place them face down in a colander and set aside for 30 minutes. Gently press like a sponge to remove excess water and wipe the surface.
Mix all the spices in a bowl. Remove 3 teaspoons for the meat and set aside. Add the olive oil and lemon juice to the remaining spice mixture and mix into a paste.
Place the eggplant on a baking sheet. Brush the surface with the spice mixture and bake for 45 minutes until tender.
Heat the oil in a non-stick pan over medium-high heat. Cook onion and garlic for 1 minute. Increase the heat to high, add the lamb/veal and sauté until no more red is visible.
Add the reserved spices and salt and cook for 1 minute more. Add the tomato paste and cook for 1 minute. Stir in water, cook for 1 minute until juicy but not watery.
Place the minced meat on top of the eggplant and sprinkle with coriander and a little olive oil.
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