Ingredients
2 medium eggplants
1/3 cup of tahini sauce
2 cups of wholemilk yogurt
2 cloves of garlic
Juice of lemon and half
1 pound of ground beef
1 small onion
2 tsp of 7 spice
Salt to taste
1/2 tsp of garlic powder
2 pieces of pita bread or tortillas
Pomegranate molasses for drizzle
3 tbsp of pinenuts
2 roma tomatoes
Handful of chopped cilantro
1 tbsp of sumac
Oil for cooking
Directions
Peel and dice the eggplant into 1/2 inch squares. Spread them on a baking sheet or cutting board and sprinkle them with salt. This helps the extra moisture release for 15 minutes or till youre ready to cook. After this stage you can fry them or bake which I do. I place the eggplant on a clean baking sheet, drizzle with olive oil a little salt and bake in a preheated 400 degree oven for 20 minutes or till golden.
Chop the small onion and cook in saute pan in a little oil on medium heat. Add the ground beef and cook and add the 7 spice, salt and garlic powder. Set aside till ready to use.
For the sauce in a bowl add the tahini sauce and lemon and mix well. Then add the yogurt and and crushed garlic. Add salt to taste mix well and set aside.
Saute the pinenuts in a little oil and set aside.
Then in a small pan heat up a cup of oil. Cut the pitabread or tortillas into inch squares and fry. When you take the bread out the oil place on a paper towel to soak the oil and sprinkle it with sumac.
Chop up the tomatoes and cilantro and set aside for garnish.
When eggplant is done youre ready to assemble.
In a deep dish add start layering the eggplant, the yogurt sauce, ground beef, tomatoes, cilantro and pinenuts. Drizzle the top with pomegranate molasses not to much. Then add your fried bread and enjoy.
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