Solo: Aubergine Lahmacun

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Solo: Aubergine Lahmacun

Golden roasted aubergines topped with diced beef strips and a fresh salad.

Ingredients to serve 1

  • 2 x aubergine – slice lengthways (1cm)
  • ½ x red onion
  • ½ x cucumber
  • ½ x lemon
  • 2 tsp x Ras-el-hanout Spice
  • 300g x beef strips – dice (½ cm)
  • ½ sachet x tomato paste
  • ½ tsp x red wine vinegar
  • ½ tsp x wholegrain mustard
  • 1 tbsp x olive oil (for the dressing)
  • 10g x fresh parsley – pick off leaves & chop roughly
  • 1 x tomato – dice (½ cm)
  • 2 sticks x celery – slice thinly at an angle
  • 1 clove x garlic – peel, grate finely & chop
  • butter (from your pantry)
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)


Step 1

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

Step 2

Aubergine: : Place the aubergine slices on a tin foil lined baking tray with a drizzle of olive oil and a sprinkle of salt and pepper. Place in the oven and roast for 20-25 minutes until soft and golden.

Step 3

Red onion: Dice HALF the red onion finely and slice the REST thinly.

Step 4

Cucumber: Dice the cucumber, here’s how: cut the ends off the cucumber then slice in half lengthways, scrape out the seeds with a teaspoon. Then dice the cucumber in ½ cm cubes.

Step 5

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 6

Beef: Place a large frying pan on medium-high heat and add a knob of butter. When the butter has melted, add the DICED red onion and cook with a little salt for 5 minutes. Add the Ras-el-hanout Spice and cook for another 30 seconds before adding the beef. Cook for 3-4 minutes until the beef is golden and cooked. Add the tomato paste, garlic and season with salt and pepper, cook for another minute before adding the red wine vinegar.

Step 7

Dressing: Mix together the wholegrain mustard, lemon zest and lemon juice (1 tbsp for 4, ½ tbsp for 2, ¼ tbsp for 1). Whisk in the olive oil (see quantity above), season with salt and pepper and mix in HALF the parsley.

Step 8

Salad: Mix together the cucumber, tomatoes, SLICED red onion and celery. Then add the dressing and mix through.

Step 9

Serve the roasted aubergines topped with the beef and the REST of the parsley. Serve the salad on the side.