Beef & Aubergine Fatteh

This recipe comes from the latest book by Nigella Lawson ‘At my table’. Since I  first saw it  a few month ago, I’ve already made it several times. It’s my new ‘go to’ recipe for dinner parties, as it’s perfect for sharing, easily adaptable to the vegetarian version (just replace the beef mince with Quorn/soya mince, or double the quantities of aubergine and add the mushrooms). I normally serve it with the roasted vegetables, couscous or herby bulgur wheat on side. Everyone loves it.

BEEF & AUBERGINE FATTEH

(Nigella Lawson recipe)

Ingredients:

For the base:

4 pitta breads, split open and cut into nacho-sized triangles

For the sauce:

500g Greek-style yoghurt

4 tablespoons tahini, at room temperature

1 lemon, juice only

2 garlic cloves, crushed

1–2 teaspoon sea salt flakes, to taste

125g pomegranate seeds

50g toasted pine nuts (optional)

1 tbsp finely shredded mint leaves (optional)

 

For the ‘meaty’ layer:

3 tablespoons olive oil

1 small onion, finely chopped

1 aubergine, cut into small cubes

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon Aleppo pepper or paprika, plus extra for sprinkling

1–2 teaspoon sea salt flakes, to taste

500g beef mince

Method:

  1. Preheat the oven to 180C.
  2. To make the aubergine-beef layer, warm the oil in a heavy-based saucepan or casserole, add the onion and cook, stirring occasionally, over a medium-low heat for 5 minutes, then turn the heat down to low and cook for another 4 minutes, stirring occasionally, until soft and golden colour.

  3. Turn the heat up to medium, add the aubergine cubes and stir well. Cook for about 10 minutes, stirring frequently. Turn the heat down if they look as if they’re catching.

  4. Stir in the cumin, coriander and a teaspoon each Aleppo pepper and sea salt flakes. Turn the heat up to high, add the mince and use a fork to break it up a little and turn in the pan until it’s lost its red colour. Turn the heat back down to medium and cook for 10 minutes, stirring occasionally, until the meat is cooked through. Taste to see if you want to add more salt, then take off the heat.

  5. To make a sauce, pour about 3cm of just-boiled water into a fresh pan and put over a low heat. Sit the bowl with the ‘tahini, yoghurt, lemon juice, garlic and salt’ mixture on top, making sure the bowl does not touch the water. Beat well until the yogurt is slightly above room temperature and has the consistency of lightly whipped cream. Set aside.
  6. Toast the pitta breads and cut it into triangles.
  7. To assemble, arrange the crisp pitta triangles on a large plate. Top with the aubergine-beef mixture, followed by the yoghurt-tahini sauce. Sprinkle with Aleppo pepper or paprika to give a light dusting. Scatter over the pomegranate seeds and toasted pine nuts and, finally, strew with the finely shredded mint leaves. Eat with your fingers, nacho-style.

 

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