Ingredients
3 medium eggplants
3 cloves garlic, crushed
Juice of 1 lemon
3 tablespoons tahini
4 tablespoons olive oil
Salt
1 teaspoon ground cumin
500g beef mince
1 jar Beerenberg Tomato and Eggplant Relish
4 pita breads, toasted
Directions
Place an oven rack in the middle of the oven and preheat the grill to 200°C. Line a baking tray with foil and add the eggplants. Place under the grill and cook for 50 minutes, turning occasionally, until charred on all sides and very tender. Allow to cool for 15 minutes.
Cut the eggplants in half and scoop out the flesh into a medium bowl. Discard the skins. To the flesh add the garlic, lemon juice, tahini, 3 tablespoons of olive oil, and a big pinch of salt. Stir until the eggplant is almost smooth and set aside.
Place a large frypan over high heat and add the remaining oil, cumin and beef mince, cook for 5 minutes whilst breaking up the mince. Turn the heat to low and add the Beerenberg Tomato and Eggplant Relish and a big pinch of salt. Cook for another 5 minutes, stirring occasionally. To serve, spread the baba ghanoush onto four plates, top with spiced capsicum beef mince, and place the toasted pita bread on the side.
