Spicy mince on roasted brinjals recipe

Mince

30 ml (2 tbsp) olive or avocado oil

500 g lean beef mince

1 onion, chopped

30 ml (2 tbsp) grated fresh ginger

1 clove of garlic, crushed

1 celery stalk, sliced

2 carrots, coarsely grated

15 ml (1 tbsp) ground cumin

10 ml (2 tsp) ground coriander

10-15 ml (2-3 tsp) mild curry powder

1 x 50 g tomato paste

30 ml (2 tbsp) each chopped fresh mint and coriander

375 ml (1½ cups) strong Rooibos tea

1 red chilli, whole

8-10 Cecilia’s Farm Royal Apricots, cut into strips

5-6 Cecilia’s Farm Colourburst™ Nectarines, cut into strips

salt and pepper to taste

2,5 ml (½ tsp) smoked paprika

Brinjals

2 brinjals, halved lengthwise

30 ml (2 tbsp) olive oil

To serve

250 ml (1 cup) Greek yoghurt

80 ml (⅓ cup) crushed or coarsely chopped Cecilia’s Farm Smoked Almonds

180 ml (¾ cup) Cecilia’s Farm Cranberries

handful fresh coriander leaves to serve

1. Mince: Heat half the oil in a large saucepan over a medium heat and brown mince. Spoon out.
2. In the same pan, heat the remaining oil and sauté onion, ginger, garlic and celery until soft.

Add the carrots and spices and fry until aromatic.

3. Stir in the tomato paste and sauté for a few minutes. Add the mince, chopped herbs, tea, chilli and dried fruit and stir through.
4. Reduce the heat and simmer for 20-25 minutes or until cooked. Season to taste with salt and pepper and stir in the paprika.
5. Brinjals: Meanwhile, roast the brinjals. Preheat the oven to 180 °C and place brinjal halves, cut side up, on a baking tray. Drizzle with oil, season and roast for 40-45 minutes or until soft.
6. Serve half a brinjal per person and spoon over the mince. Add dollops of yoghurt, sprinkles of nuts and cranberries and handfuls of fresh coriander.

Tips

1. Serve the mince on roasted sweet potatoes, baked potatoes, naan or on a roti.
2. If you don’t have smoked paprika, use 5-7,5 ml (1-1½ tsp) ordinary paprika.