Nigella’s Beef and Eggplant Fatteh

Serves: 4

Hats off Nigella, as simple – and predictable – as this recipe seems, when everything comes together; especially cooking everything as slow as you can, it is a wonderful weekend meal.

And it is quite literally is about it al coming together: the toasted pita chips, the mince and dollops of the warm yoghurt/tahini mixture.

Throw on top toasted pine nuts, shredded mint and pomegranate seeds* and you really couldn’t ask for more except for a second glass of wine as you watch Masterchef** on Monday night.

Hats off again. A cracker.

Ingredients

Base

4 pita breads, slit open and cut into nacho-sized triangles.

Topping

500gm Greek yoghurt
75gm tahini
45ml lemon juice
2 cloves garlic, peeled and minced
1 – 2 tsp salt, to taste

Eggplant-beef layer

3 tbsp olive oil
1 small onion, peeled and finely chopped
1 eggplant, cut into small cubes
2 1/2 tsp ground cumin
2 1/2 tsp ground coriander
1 tsp ground paprika
1 – 2 tsp salt, to taste
500gm minced beef

Garnish

125g pomegranate seeds
50gm pine nuts, toasted
1 – 2 tbsp finely shredded mint leaves

Method

  1. Preheat oven to 180c.
  2. Spread the pita triangles on a large baking tray and toast in the oven until toasted, moving them around regularly to ensure even toasting. Set aside until needed.
  3. Bat the yoghurt, tahini, lemon juice and 1 tsp of salt together in a heat proof bowl which will later be used to sit over a saucepan. Check the salt levels and adjust as needed.
  4. Warm the oil over a low heat in a wide, heavy frypan. Add the onion and sauté for 10 – 15 minutes until softened and caramel.
  5. Turn the heat up to medium, add the eggplant cubes and stir well to mix with the onion. Cook for 10 minutes or until the eggplant is golden, stirring frequently.
  6. Stir in the cumin, coriander and teaspoon of the paprika and a teaspoon of salt. Increase the heat to high and add the beef mince, breaking it up. Cook until browned. Reduce the heat and cook for another 10 minutes. Check the seasoning.
  7. Heat a saucepan of water and bring to a slow simmer. Place the bowl of tahini-yoghurt mixture on top, ensuring the bowl does not touch the water. Beat until the yoghurt is slightly above water temperature and has the consistency of lightly whipped cream.
  8. To assemble, arrange the crisp pita triangle on a large plate. Top with the eggplant-beef mixture, followed by the tahini-yoghurt sauce. Sprinkle with paprika to give a light dusting. Scatter over pomegranate seeds and toasted pine nuts and then finish with the shredded mint leaves.

* In a rush, I grabbed a Fuji fruit rather than a pomegranate. Laughs all round.

** Where we saw this recipe.

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