MINCE CYCLE
HARISSA LAMBAND-BRINJAL BAKE
“Lamb mince, spiked with harissa and layered with brinjal, is served with thick yoghurt streaked with more harissa.”
Serves 4 to 6 EASY Preparation: 30 minutes Cooking: 1½ hours
brinjals 4 (about 1 kg)
olive oil 1/3 cup
sea salt and freshly ground black
pepper, to taste
red onion 1, finely chopped
garlic 2 cloves, grated
Woolworths free-range lamb mince 500 g
peeled and diced tomatoes 1 x 400 g can
smoked paprika 1 t
harissa paste 2–3 T
lamb or beef stock 1 cup
fresh mint, for sprinkling
couscous, for serving
For the harissa yoghurt:
thick plain yoghurt 1 cup
harissa paste 2–3 t
Preheat the oven to 190°C. Thinly slice the brinjals lengthways. Arrange in a single layer on baking sheets lined with baking paper and brush with olive oil. Bake for 10 minutes, or until tender. Season lightly. Meanwhile, gently cook the onion in 2 T oil. Add the garlic, then increase the heat and stir in the mince. Keep stirring to break up the mince until the meat changes colour. Stir in the tomatoes, then add Grease a 1 litre-capacity baking dish. Layer about a third of the brinjal in the dish. Cover with half the mince. Add another layer of brinjal and the remaining mince, then top with the remaining brinjal. Brush with a little oil. Cover with foil and bake for 20 minutes. Swirl the harissa through the yoghurt. Serve the mince and couscous with a sprinkling of mint and the harissa yoghurt.
