for 4 people

Aubergines

1 kg	aubergine, cut into approx. 4 cm pieces
2 tbsp	olive oil
¾ tsp	salt
a little	pepper

Mince

1 tbsp	olive oil
300 g	minced meat (beef)
¼ tsp	salt

Aubergine

1 tbsp	olive oil
2	garlic cloves, squeezed
2 tbsp	tomato puree
4 dl	water
120 g	Kalamata olives, pitted
1 tbsp	sambal oelek

To serve

1 bunch	flat-leaf parsley, roughly chopped
150 g	plain greek yoghurt

How it's done

Aubergines

Place the aubergines and oil in a bowl, mix, season, spread on a baking tray lined with baking paper.

To roast

Approx. 30 mins. in the upper half of an oven preheated to 220 °C. Remove.

Mince

Heat the oil in a wide frying pan. Add the mince, brown for approx. 5 mins. Remove the meat, season with salt, set aside. Reduce the heat.

Aubergine

Heat the oil in the same frying pan. Add the garlic and tomato puree, sauté for approx. 2 mins. Pour in the water, bring to the boil. Reduce the heat, add the olives and sambal oelek with the aubergines. Return the meat to the pan, mix, cover and simmer for approx. 2 mins.

To serve

Plate up the aubergines and mince, top with the parsley and yoghurt.

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