Healthy Girl

Moroccan style roasted aubergine

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I promise that this Moroccan-Style Roasted Aubergine dish is EVERY bit as good as it looks!

Last week Sunday my husband and I went for an early dinner at the new Tashas in Ballito Junction Mall. While looking through the menu a new dish caught my eye. It was the roasted aubergine and beef mince served with a tahini dressing. I am SUCH a sucker for anything tahini! When the meal arrived at our table it was not only beautifully presented but it tasted amazing and I think its safe to say that this is my new favorite dish on the menu. So my mission this week was to create a homemade version for you! I am very happy with how this recipe came out, it truly is a burst of beautifully paired flavors and I hope that you will enjoy it!

Moroccan-Style Roasted Aubergine:

Serves: 4

Ingredients:

Roasted Aubergines:

  • 2 large aubergines, halved lengthways
  • 1 tsp salt
  • 1 tbsp olive oil

Mince:  

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 500g lean beef mince
  • ½ carrot, grated
  • 1 small baby marrow, grated
  • 1 tbsp tomato paste
  • 1 tbsp nutmeg, ground cumin, turmeric
  • 1 tsp cinnamon
  • ½ tsp chilli flakes
  • 1 tbsp organic maple syrup
  • 1 tomato, chopped
  • Handful mint leaves, roughly chopped
  • Salt and pepper to taste

Sauce:

  • 1/3 cup greek yoghurt
  • 3 tbsp tahini
  • Salt and pepper to taste

To serve:

  • Pomegranate rubies
  • Pine nuts, roasted

Method:

  1. Salt the halved aubergines and leave for about 20 min.
  2. Preheat the oven to 180°C
  3. Try squeezing out (not too hard) some of the excess liquid from the aubergines. Then, rinse and dry. Place on a non-stick baking tray and drizzle over the olive oil. Bake in the oven for about 30 mins.
  4. Whilst the aubergines are baking, prepare the mince. Heat a pan with olive oil and add the chopped onions and allow to become translucent.
  5. Once translucent add the mince, garlic, carrot, baby marrow, tomato paste, spices and maple syrup. Cook for 5 mins.
  6. Add the remaining ingredients and cook gently, with a lid on, for a further 15 mins.
  7. When the aubergines are cooked, scoop out some of the flesh and add to the mince (you may need to break the aubergine flesh up a bit).
  8. To make the sauce, add all the ingredients together and mix well.
  9. Spoon the mince into the now hollow aubergines and top with the sauce, pine nuts and pomegranate rubies.
  10. Eat and enjoy while still warm.

I would love to know what you think of this recipe, and if you tried it out, in the comments below! It makes me SO happy to see your Healthy Girl inspired recipes – don’t forget to tag me in your creations @healthygirl_with_a_sweettooth.

With love from me to you, Andene Xx

I would love to hear your feedback, Gorgeous!

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