Recipe

Solo: Greek Aubergine

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Solo: Greek Aubergine

Roasted aubergines topped with salad, mince, tangy lemon yoghurt and fresh mint.




Ingredients to serve 1

  • 1 x aubergines – cut into wedges (1cm)
  • ⅛ tsp x dried oregano
  • ¼ x lemon
  • 1 tbsp x yoghurt
  • ¼ clove x garlic – peel, grate finely & chop
  • ¼ tbsp x lemon juice (for the lemon yoghurt)
  • ½ x tomato – dice (½ cm)
  • ⅛ x cabbage – slice thinly
  • 3g x fresh mint – remove leaves & chop roughly
  • ¼ x red onion – peel & chop finely
  • ¼ tbsp x lemon juice (for the salad)
  • ¾ tsp x Eastern Spice Blend
  • 125g x beef mince
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Aubergine: Place the aubergine wedges on a tin foil lined tray with a good glug of olive oil. Season with salt, freshly ground black pepper and dried oregano. Mix it all, making sure the aubergines wedges are all coated in some oil (use your hands). Once mixed, arrange the aubergines in a single layer, with none of the wedges touching. Roast for 30 minutes or until golden. Keep an eye on them as you don’t want them to burn but don’t be tempted to shake them around on the tray. They cook best if you leave them alone.

Step 3

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut in half and juice. Set aside.

Step 4

Lemon yoghurt: In a bowl, mix together the yoghurt, lemon zest, HALF the garlic and lemon juice (see quantity above for the lemon yoghurt). Season with salt and pepper to taste and set aside.

Step 5

Salad: In a bowl, mix together the tomatoes, cabbage, HALF the fresh mint and HALF the red onion. Add the lemon juice (see quantity above for the salad) and mix through. Drizzle with a little olive oil and season with salt and pepper to taste.

Step 6

Mince: Place a pan on medium-high heat, add a knob of butter, a drizzle of olive oil, the REST of the red onion and cook for 5 minutes with a little salt. Add the Eastern Spice Blend, the REST of the garlic and cook for 30 seconds before adding the mince. Break the mince apart in the pan with a spoon and season with salt and pepper. Cook for 2-3 minutes until lightly browned and cooked.

Step 7

Serve the roasted aubergine wedges topped with the salad, mince, lemon yoghurt and the REST of the fresh mint.