Middle Eastern Eggplant and Lamb Stew

Cook Time 30 minutes

Servings 4

Ingredients

¼ cup extra virgin olive oil, plus an extra 2 tbs

2 large eggplant, peeled and quartered

250g lamb mince

2 cloves garlic, chopped

2 tbsp pinenuts, plus extra for garnish

1 tsp cumin seeds, crushed

1 tsp coriander seeds, crushed

½ turmeric powder

1 x (400g) can crushed tomatoes

Pinch of sugar

2 sprigs parsley, chopped plus extra to garnish

3 sprigs mint, leaves picked plus extra to garnish

2 tbsp tahini

Salt & pepper

Method

Preheat the pressure cooker to browning mode and add half the oil. sear the half of the eggplant until golden. Remove and add remaining oil and eggplant and seal off too. Remove.

Add an extra splash of oil and then add the lamb and 1½ cloves of the garlic and cook until it changes colour. Add the pine nuts and spices and cook for 1 minute then add the tomato and return the eggplant with a good pinch of salt, pepper and sugar. Lock the pressure cooker and cook under pressure for 10 minutes or on low heat for 20-25 minutes with a lid on if cooking the traditional way in a casserole.

Once cooked use two forks to break up the eggplant and mix through the lamb sauce.

In a mortar and pestle, pound the remaining garlic with garlic then add herbs and drizzle in 2 tbsp of extra virgin olive oil. Pound again to make a salsa-like sauce.

To make the tahini sauce, mix tahini with a splash of water to loosen into the consistency of pouring cream.

Serve lamb and eggplant stew with a drizzle of tahini and herb sauce. Garnish with extra pine nuts and fresh herbs.