Aubergine, Veal and Yogurt Crumble Recipe

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serves:

4

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

Fancy an aubergine recipe with a difference? Try this delicious aubergine and veal dish for a meal with a difference this week.

HOW TO MAKE AUBERGINE, VEAL AND YOGURT CRUMBLE

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Ingredients

  • 4 tsp tahini
  • 1 garlic bulb, cloves separated and
  • finely chopped
  • 3 tbsp lemon juice
  • 400g/14oz/11/2 cups Greek yogurt at room temperature
  • 40g/11/2oz salted butter
  • 2 onions, finely chopped
  • 4 tbsp pine nuts
  • 400g/14oz minced veal
  • 2 tsp ground allspice
  • 2 tsp Aleppo pepper flakes or
  • crushed chilli flakes
  • 2 tsp dried mint
  • 500g/1lb 2oz/2 cups chopped tomatoes
  • 2 tbsp pomegranate molasses
  • 4 aubergines, about 1 kg/2lb 4oz in total
  • 125ml/4fl oz/1/2 cup olive oil
  • 2 small loaves of stale Arabic Bread, roughly torn
  • chopped mint leaves, to sprinkle
  • pomegranate seeds
  • sea salt and freshly ground black pepper

Method

  • Preheat the oven to 200˚C/400˚F/Gas 6. Meanwhile, put the tahini, 1 teaspoon of the garlic, the lemon juice and 1 tablespoon water into a bowl and mix well. Add the yogurt and mix until the mixture forms a smooth, creamy texture. Season to taste with salt and pepper, and set aside at room temperature to allow the flavours to develop

  • Melt the butter in a heavy-based frying pan over a medium heat, add the onions and cook for about 4 minutes until soft and translucent. Add half the pine nuts and cook for 1–2 minutes, until slightly browned, then add the veal, allspice, Aleppo pepper flakes, dried mint and the remaining garlic, and season to taste with salt and pepper. Mix well. Reduce the heat to low and cook until the meat has browned. Pour in the tomatoes and stir well to combine, then reduce the heat to low and cook for 5–8 minutes. Remove from the heat and pour in the pomegranate molasses, mixing well to incorporate. Cover and set aside

  • Cut the aubergines in half, lengthways, keeping the stalks intact, as they make moving the aubergines easier as well as being more aesthetically pleasing. Transfer the aubergines to a baking tray, skinside down. Puncture the flesh of each aubergine a couple of times with a fork, taking care not to tear through the skin. Rub each aubergine half with 1 tablespoon of the oil and season to taste with salt and pepper. Bake in the oven for about 20 minutes or until the flesh is soft

  • Remove the aubergines from the oven (keep the oven on) and, using a fork, gently press down the flesh to mash it. Transfer two of the aubergine halves to each of four plates. Put the Arabic Bread on a baking tray and bake in the oven for 2–3 minutes until golden, turning over halfway. Check on the bread every minute to make sure it colours and crisps up evenly

  • Toast the remaining pine nuts in a heavy-based pan over a medium heat for 1–2 minutes until golden and fragrant, shaking the pan often

  • Assemble the aubergines by spooning 2 tablespoons of the meat and tomato mixture into each cavity, and pouring over 2 tablespoons of the yogurt dressing. Crumble over the toasted Arabic Bread, sprinkle with mint and pomegranate seeds and serve with the toasted pine nuts.

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