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Photo of Baba Ghanoush with Minced Lamb and Pine Nuts by Dhanya Samuel at BetterButter
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Baba Ghanoush with Minced Lamb and Pine Nuts

Jul-16-2015
Dhanya Samuel
0 minutes
Prep Time
45 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Baba Ghanoush with Minced Lamb and Pine Nuts RECIPE

Feda, my Lebanese friend introduced me to a different version of eating Baba Ghanoush – topped with spiced minced lamb and toasted pine nuts.

Recipe Tags

  • Non-veg
  • Others
  • Middle Eastern
  • Sauteeing
  • Side Dishes
  • Healthy

Ingredients Serving: 3

  1. 2 large Eggplant/aubergine/brinjal (purple variety)
  2. 1 big lemon
  3. ĵ cup Tahini (sesame seed paste)
  4. 2 garlic Cloves
  5. salt to season
  6. 1-2 tbsp natural yoghurt
  7. ĵ cup extra virgin olive oil
  8. 500 gms of minced Lamb
  9. 2 medium onions finely chopped
  10. 1 hot Red chilli finely chopped
  11. 2 large tomatoes finely chopped
  12. 1 tbsp tomato paste
  13. 1 tbsp chilli paste/sauce
  14. salt to season
  15. Freshly milled black pepper to season
  16. 2 tbsp Ghee/clarified butter
  17. 2-3 tbsp Pine nuts toasted

Instructions

  1. Prick the eggplant with a fork and grill the skin is charred, blacked and the flesh feels soft. (I did it on stove; you can do it in oven or charcoal fire). Gently wrap with a cloth and leave it for 2 minutes.
  2. While the eggplants are still warm, carefully peel the skin. Roughly cut and chop.
  3. Add this to food processor/grinder (motar &pestle) along with garlic, tahini, yogurt and half of lemon juice. Blend for 1-2 minutes. Check by adding salt. If required add more tahini or lemon juice.
  4. Take this into a large serving plate and drizzle olive oil on top. Blend by adding olive oil to get creamier consistency.
  5. Make the minced lamb topping by heating ghee in a large pan by adding minced lamb. Fry till mince turns slightly brown.
  6. Now add chopped onions, red chili, tomatoes, tomato paste, chili paste, salt and black pepper. Fry till tomatoes turn soft and moisture is absorbed. Cool and thickly spread over baba ghanoush.
  7. Garnish with dry roasted pine nuts.

Reviews (1)  

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Deviyani Srivastava
Oct-29-2015
Deviyani Srivastava   Oct-29-2015

Seems very tasty! :)

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