Happy sprouting, baking and cooking!
x Danielle
1 eggplant
2 tbs olive oil
1 tsp sea salt
1 onion, finely diced
1 clove garlic, crushed
1 tbs olive oil
150g lamb mince
2 tsp cumin powder
1 tsp cinnamon powder
1 tsp coriander powder
1 tsp sea salt
¼ cup currants
1 cup greek yoghurt
1 cup pomegranate
Handful fresh mint leaves
Preheat oven to 180°C. Grease and line a baking tray.
Cut the eggplant in half and place them on the baking tray skin side down. Drizzle with the olive oil, season with sea salt and bake in the oven for 1 hour.
Heat a tablespoon of olive oil in a fry pan and add the onion and garlic. Sauté for 5 minutes and add the lamb mince, spices, sea salt and currants. Cook for a further 15 minutes, stirring and breaking apart the lamb mince as it’s cooking.
Remove the eggplant from the oven. Put ½ cup of yoghurt on each plate and place the eggplant on top. Spoon the lamb mince onto each eggplant and top with fresh pomegranate and mint leaves.
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Unit 4, 28 Dell Road
West Gosford NSW 2250
Phone: (02) 9037 0894
