Beef & Aubergine Fatteh

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Boil a kettle

Peel and finely slice the red onion[s]

Trim the green stalks off the aubergine[s] and cut into bite-sized pieces 

Add the chopped aubergine to a baking tray with a drizzle of olive oil and a pinch of salt 

Put the tray in the oven and cook for 25-30 min or until cooked through and tender 

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the sliced red onion with a pinch of salt and cook for 5-6 min or until softened 

Meanwhile, peel and finely chop (or grate) the garlic

Once the onion has softened, add the beef mince and cook for a further 5 min or until beginning to brown, breaking it up with a wooden spoon as you go

Add the cumin seeds, ras el hanout, tomato paste and most of the chopped garlic (save the rest for later!) to the pan and cook for 1-2 min or until fragrant 

Add 150ml [200ml] boiled water and cook for 8-10 min or until the sauce has thickened 

Whilst the sauce is thickening, cut the wholemeal pittas into triangles

Add the pitta triangles to a tray 

Put the tray in the oven for 8-10 min or until crisp and starting to brown

Combine the natural yoghurt with the remaining chopped garlic, a pinch of salt, a drizzle of olive oil and 1 tbsp [2 tbsp] water – this is your garlic yoghurt 

Strip the mint leaves from their stems and chop them roughly, discard the stems 

Once the sauce has thickened, add the roasted aubergine with a generous pinch of salt and pepper and give everything a good mix up – this is your beef & aubergine fatteh