Serves = 4
- 200g packet baba ghanoush
- 1 teaspoon olive oil
- 2 cloves garlic, crushed
- 1 can diced tomatoes
- 250g lamb mince
- Handful pine nuts
- Handful parsley leaves
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Roberta's Smokey Eggplant Dip
Known as Batirsh this substantial Syrian dip is an easy delicious light meal or side dish
40
mins
7
ingredients
$3.60
/ person
Gear
Ingredients
It’s this easy
- Heat a 1 teaspoon olive oil over a medium heat, add garlic and fry for 1-2 minutes, add tomatoes and simmer for around 30 minutes until the sauce is thick.
- While the tomato sauce is cooking spread the baba ghanoush in a shallow serving dish.
- Toast the pine nuts in a dry frying pan over a medium heat until golden. Remove from the pan so that they do not burn.
- Roughly chop the parsley.
- Heat a frying pan over medium heat, fry the lamb mince until brown and cooked through, drain on a paper towel to absorb any oil.
- Spread the tomato sauce evenly over the baba ghanoush.
- Spread the cooked lamb over the tomato sauce.
- Scatter the pine nuts and parsley over the lamb.
- Serve with warm toasted pita bread, scoop generous amounts of the dip onto bread and enjoy.
Tweaks
- For a vegetarian version chop 250g mushrooms in the food processor (using the pulse function) until finely chopped or minced, cook in a small amount of olive oil until all of the moisture had evaporated. Combine with 1 cup cooked brown or green lentils and use instead of lamb.
- Out of pine nuts? Chopped almonds, walnuts, hazelnuts or cashews would work just as well.
- Add small dollops of plain yoghurt for extra zing!
- To save time you can pre-prepare the components and reheat the tomato sauce and lamb when you are ready to serve.
Notes
Serves = 4
Nutrition information (per serve):
- Energy (1,176kJ)
- Protein (15.7g)
- Total Fat (21.4g)
- Saturated Fat (3.4g)
- Carbohydrate (5.5g), (Starch (0.6g), Sugars (4.9g), Added sugars (0.4g), Free Sugars (0.4g))
- Dietary Fibre (2.4g)
- Sodium (208mg)
- Calcium (49mg)
- Iron (2.7mg)
