Ingredients

  • 5 pitta breads
  • olive oil
  • 2 tsp paprika powder
  • sea salt flakes
  • 500 g Greek yoghurt
  • 3 tbsp lemon juice
  • 2 cloves of garlic, finely chopped
  • pinch of sea salt
  • 3 tbsp olive oil
  • 1 red onion, finely chopped
  • 1 round aubergine (Pallada), diced into 1cm cubes
  • 300 g minced beef
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 150 g pomegranate seeds
  • fresh mint leaves

Author of this recipe

Pallada

Pallada

Grower / producer

Round aubergines are well-known delicacies in the Italian kitchen, but the Pallada aubergine is a newcomer elsewhere in the Western world. The magnificent appearance and excellent... Read more

Moroccan aubergine stew with a refreshing yoghurt dip. Transport yourself back to the Arabian Nights with this enchanting aubergine dish incorporating minced beef, red onion and pomegranate seeds. It is an ideal dish for sharing, accompanied by homemade pitta-bread nachos which are then dipped in refreshing lemon-flavoured yoghurt.

Total votes: 48

Preparation

  • Pre-heat the oven to 200°C. Cut the pitta breads into little triangles and brush with olive oil. Sprinkle them with paprika powder and sea salt flakes and roast for 10-15 minutes.
  • In a bowl, mix the yoghurt with the lemon juice, garlic and a pinch of salt to make a smooth dip. Set aside.
  • Fry the red onion briefly in the olive oil; add the diced aubergine, reduce the heat and fry gently for six minutes. 
  • Add the minced beef, ground cumin and coriander and fry until the minced beef is cooked.
  • Spoon the aubergine and beef mixture onto plates and garnish with pomegranate seeds and fresh mint leaves. Serve with the pitta-bread nachos and the refreshing lemon-flavoured yoghurt dip. 
 Verwarm de oven voor op 200 °C.  Snijd de pitabroodjes in driehoekjes en bestrijk met olijfolie. Strooi hier paprikapoeder en zeezoutflakes over en grill ze in de oven voor zo’n 10-15 minuten. Meng de yoghurt, het citroensap, de knoflook en een snufje zeezout in een kom tot een gladde dip. Zet opzij. Bak de rode ui even aan in de olijfolie, voeg de blokjes aubergine toe, zet het vuur laag en laat 6 minuutjes bakken.  Voeg het gehakt en het komijn- en korianderpoeder toe en bak nog even door tot het gehakt gaar is. Schep het aubergine gehakt mengel op een bord en bestrooi met de granaatappelpitjes en blaadjes verse munt. Serveer de pita-nacho’s erbij met de frisse citroen yoghurt dip

Want to stay up-to-date? Subscribe to our newsletter!