Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1 cup Woolworths vegetable oil, plus 1 tbs
- 4 long medium-sized eggplants
- 700mL passata
- 2tablespoons tomato paste
- 2 brown onions, halved and sliced
- 4 cloves garlic, thinly sliced
- 300grams lamb mince
- 2teaspoons ground cumin
- 1/2teaspoons chilli flakes
- 1 truss tomato, diced
- 1/2 cup Greek-style natural yoghurt
- 1/4 bunch continental parsley, coarsely chopped
Description
Combining juicy lamb mince, aromatic herbs and succulent eggplant, this hearty dish is a delectable symphony of flavours and a true testament to the beauty of Turkish cuisine.
Method
Step 1 of 5
Preheat oven to 200°C/180°C fan-forced.
Step 2 of 5
Heat 1 cup oil in a large frying pan over medium-high heat. Using a peeler, peel long strips lengthways on eggplant to form a zebra pattern. Cut each eggplant in half lengthways. Cook halves for 5 minutes each side or until golden and starting to soften. Transfer to a board and scoop out the middle, reserving eggplant flesh, leaving a 1cm border.
Step 3 of 5
Add passata and paste to pan and simmer for 5 minutes or until thickened slightly. Pour sauce into a large ovenproof dish, reserving 1 cup.
Step 4 of 5
In a clean frying pan, heat remaining oil over low heat. Cook onion and garlic for 5-10 minutes or until softened. Increase heat to medium and add lamb, cumin, chilli, tomato and reserved eggplant flesh. Cook for 5 minutes, breaking up mince and eggplant with a wooden spoon, until lamb is cooked. Add reserved sauce and stir to combine.
Step 5 of 5
Transfer eggplant to sauce dish. Spoon lamb mixture into each eggplant to fill. Bake for 25 minutes or until golden. Serve drizzled with yoghurt and sprinkled with parsley.
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