Back

Moroccan stew with aubergine, pitta nachos and yoghurt dip

Name: Moroccan stew with aubergine, pitta nachos and yoghurt dip
Total time: 25 min
Yield: 4
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

Time

25 minutes

Servings

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.

lets get

cooking

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

Contributor

Pallada

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.

Contributor

Pallada