Eggplant in tahini

Method11 steps

1. 1

   Step 1: Put the 1/2 cup pine nuts in a dry nonstick pan. Stir and watch over gentle heat until just light golden, then transfer out of the hot pan before they burn. Keep the toasted nuts dry for the topping.

   Uses 1/2 cup pine nuts to toast; use a handful for the topping

2. 2

   Step 2: Trim off the eggplant (1) stem and cut the large eggplant into wedges 1–2 cm thick. Sprinkle with the separate eggplant-drying salt and spread in one layer in a clean, airy place to dry for a few hours as the source directs. Before frying, blot away surface moisture; no exact drying duration or retained salt amount is supplied.

   Uses 1 large eggplant · Additional salt to sprinkle over the sliced eggplant before drying

3. 3

   Step 3: Brush the dried wedges lightly with the separate brushing olive oil. Heat the vegetable oil in a suitable deep pan and fry the wedges until golden and tender, staying beside the oil. Lift out and drain away excess frying oil, then keep the cooked wedges ready for the casserole.

   Uses Trimmed and dried eggplant wedges with retained seasoning, excluding stem and removed surface moisture · Additional mild olive oil for brushing the eggplant wedges · Vegetable oil for deep-frying the eggplant wedges

   
4. 4

   Step 4: Peel and finely chop the onion (1). Heat the measured 1 tbsp mild olive oil in a nonstick pan and sauté all the onion, stirring until golden.

   Uses 1 onion, peeled and finely chopped · 1 tbsp mild olive oil for sautéing the onion

5. 5

   Step 5: Keep the raw lamb (1 cup) chilled until this step. Add the cup of ground lamb, 1/4 tsp seven spice, 1/4 tsp black pepper and the separate pinch of meat salt (1 pinch) to the onion. Break up the mince with a spoon and sauté for about 10 minutes, until the meat is cooked throughout and reaches at least 71°C. Continue if needed, then keep warm for prompt assembly.

   Check the spiced ground lamb · 10 minUses Golden onion with its measured tablespoon of olive oil · 1 cup raw ground lamb, around 200 g · 1/4 tsp seven spice · 1/4 tsp ground black pepper · 1 pinch salt for the meat

6. 6

   Step 6: Shake or stir the tahini jar well. In a saucepan vigorously whisk the 1 cup water, 1/2 cup tahini sesame paste, 1/2 cup lemon juice and the separate 1/2 tsp sauce salt until evenly combined. It may take a few minutes; keep whisking until smooth.

   Uses 1 cup water for the tahini sauce · 1/2 cup tahini sesame paste · 1/2 cup lemon juice for the sauce · 1/2 tsp salt for the tahini sauce

7. 7

   Step 7: Heat the mixed tahini sauce until it comes to a boil, then lower the heat and simmer gently for a few minutes, stirring. Keep watching; the source supplies no exact simmer duration.

   Uses Whisked tahini, lemon, water and sauce salt

8. 8

   Step 8: Taste the warm tahini sauce. Add extra lemon juice, salt or water only if needed, a little at a time, until it is bright and pourable, neither too thick nor too runny.

   Uses Warm simmered tahini sauce · Additional lemon juice only if needed after tasting the warm sauce · Additional salt only if needed after tasting the warm sauce · Additional water only if needed to adjust the warm sauce consistency

9. 9

   Step 9: Arrange the cooked, drained eggplant wedges in rows in a casserole dish and pour the warm adjusted tahini sauce over them. Leave excess frying oil behind.

   Uses Golden tender eggplant wedges lifted and drained from excess frying oil · Warm adjusted tahini sauce

10. 10

    Step 10: Spoon all the fully cooked spiced lamb and onion over the sauced eggplant. Sprinkle a handful of the toasted pine nuts from the prepared 1/2-cup supply over the top, leaving any remaining nuts aside.

    Uses Cooked eggplant covered with warm tahini sauce · Fully cooked spiced lamb and onion · A handful from the toasted pine-nut supply; remaining nuts kept aside

11. 11

    Step 11: Serve promptly, warm, as 4 portions with the ready flatbreads alongside. This is an assembled dish; no additional oven bake is required for the selected source route.

    Uses Finished warm eggplant, tahini, lamb and pine-nut casserole · Ready flatbreads to serve alongside the finished dish