I don't generally watch Masterchef - to be honest, it really annoys me at the best of times! But when this season brought Gordon Ramsey on, I couldn't resist tuning in.
Of course, after watching those few episodes, I got sucked in, and started watching other episodes too. Dammit reality TV. Haha.
On one of the episodes, Nigella Lawson did a masterclass, where she made what is essentially Middle Eastern nachos. And they are delicious.
I didn't think Mack would be into the eggplant (the aubergine... we call them eggplants), but he loved it! It went down so well, I couldn't help but share. Would highly recommend trying out this recipe :)
You could probably make the eggplant-beef mixture and freeze it, meal prep style.
The original recipe, along with lots of other Nigella creations, can be found in Nigella's book: At My Table.
The version we made is below :)
Nigella's Beef & Aubergine Fatteh | Serves 4
Ingredients:
2 Lebanese flat breads, cut into triangles
500g Greek yoghurt
Half a lemon, juiced
2 cloves of garlic, peeled and minced
1-2 tsp sea salt
45ml regular olive oil
1 small onion, peeled and finely chopped
1 aubergine (eggplant), cut into small cubes
2 tsp ground cumin
2 tsp ground coriander
1 tsp paprika
1-2 tsp sea salt
500g minced beef
Method:
Step 1: Preheat the oven to 200°C. Spread the bread triangles out onto a large baking sheet and toast for 10–15 minutes, or until they are crisp.
Step 2: Beat the yogurt, lemon juice, garlic and salt together in a heatproof bowl that will later sit over a saucepan.
Step 3: Warm the oil and cook the onion, stirring occasionally, over a medium-low heat. Add the eggplant, stir, and cook for around 10 minutes (until the eggplant is soft).
Step 4: Stir in the cumin, coriander, paprika and sea salt, and the mince, and stir until the meat is cooked through.
Step 5: Warm the yoghurt mixture in a double boiler, and whip it slightly with a fork.
Step 6: Assemble and enjoy immediately! Arrange the chips, top with the mince and cover with the yoghurt mixture.
500g Greek yoghurt
Half a lemon, juiced
2 cloves of garlic, peeled and minced
1-2 tsp sea salt
45ml regular olive oil
1 small onion, peeled and finely chopped
1 aubergine (eggplant), cut into small cubes
2 tsp ground cumin
2 tsp ground coriander
1 tsp paprika
1-2 tsp sea salt
500g minced beef
Method:
Step 1: Preheat the oven to 200°C. Spread the bread triangles out onto a large baking sheet and toast for 10–15 minutes, or until they are crisp.
Step 2: Beat the yogurt, lemon juice, garlic and salt together in a heatproof bowl that will later sit over a saucepan.
Step 3: Warm the oil and cook the onion, stirring occasionally, over a medium-low heat. Add the eggplant, stir, and cook for around 10 minutes (until the eggplant is soft).
Step 4: Stir in the cumin, coriander, paprika and sea salt, and the mince, and stir until the meat is cooked through.
Step 5: Warm the yoghurt mixture in a double boiler, and whip it slightly with a fork.
Step 6: Assemble and enjoy immediately! Arrange the chips, top with the mince and cover with the yoghurt mixture.
Nigella also topped with pomegranate seeds, toasted pine nuts and shredded mint leaves - we just didn't have any of this to hand at 10pm on a Friday night!
Give it a try - I'm sure you'll love it :)
Hx
