I love this dish! It doesn’t look like it will fill you up, but I struggle most times to finish it. It’s my go to dish for visitors and soooooo easy to make.
Cooking time: 30mins Serves: 2
1 small brown onion chopped finely
1 clove garlic, crushed
1 tbs organic beef stock
1 tbs coconut oil
170g lean organic beef mince
2 small organic tomatoes chopped coarsely
1/4 tps ground cinnamon
1/4 tps ground nutmeg
1/2 cup organic beef stock, extra
2 tbs coarsely chopped fresh flat-leaf parsley
2 tbs coarsely chopped fresh basil
1 medium eggplant
1 small red capsicum, quartered
1/4 cup Greek yoghurt
2 tps finely grated lemon rind
1 tbs lemon juice
20g baby rocket leaves
Cook onion, garlic and the beef stock in a medium frypan until onion is soft. Add beef, tomato and spices. Cook stirring, until beef is browned. Add extra stock and bring to boil. Reduce heat and simmer, uncovered for about 5mins or until liquid is absorbed. Remove from heat and stir in herbs.
Meanwhile slice the eggplant lengthways into 6 slices, discarding the 2 outside pieces. Cook the eggplant and capsicum on a heated grill or BBQ until brown and tender.
Combine yoghurt, lemon rind and juice in a small jug.
Stack beef mixture, eggplant, capsicum and rocket. Drizzle with the yoghurt mixture.