Aubergine Lahmacun recipe

Recipe for golden roasted Aubergines topped with diced beef strips and a fresh salad

Ingredients
2 aubergine – slice lengthways (1cm)
½ red onion
½ cucumber
½ lemon
2 tsp Ras-el-hanout Spice
300g beef strips – dice (½ cm)
½ sachet tomato paste
½ tsp red wine vinegar
½ tsp wholegrain mustard
1 tbsp olive oil (for the dressing)
10g fresh parsley – pick off leaves & chop roughly
1 tomato – dice (½ cm)
2 sticks celery – slice thinly at an angle
1 clove garlic – peel, grate finely & chop
butter (from your pantry)
salt & pepper (from your pantry)
olive oil (from your pantry)
tin foil (from your pantry)

How To
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Aubergine: : Place the aubergine slices on a tin foil lined baking tray with a drizzle of olive oil and a sprinkle of salt and pepper. Place in the oven and roast for 20-25 minutes until soft and golden.

Red onion: Dice HALF the red onion finely and slice the REST thinly.

Cucumber: Dice the cucumber, here’s how: cut the ends off the cucumber then slice in half lengthways, scrape out the seeds with a teaspoon. Then dice the cucumber in ½ cm cubes.

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut in half and juice. Set aside.

Beef: Place a large frying pan on medium-high heat and add a knob of butter. When the butter has melted, add the DICED red onion and cook with a little salt for 5 minutes. Add the Ras-el-hanout Spice and cook for another 30 seconds before adding the beef. Cook for 3-4 minutes until the beef is golden and cooked. Add the tomato paste, garlic and season with salt and pepper, cook for another minute before adding the red wine vinegar.

Dressing: Mix together the wholegrain mustard, lemon zest and lemon juice (1 tbsp for 4, ½ tbsp for 2, ¼ tbsp for 1). Whisk in the olive oil (see quantity above), season with salt and pepper and mix in HALF the parsley.

Salad: Mix together the cucumber, tomatoes, SLICED red onion and celery. Then add the dressing and mix through.

Serve the roasted aubergines topped with the beef and the REST of the parsley. Serve the salad on the side.

Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.

Recipe ID 35256

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