Recipe Overview
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves 4
Ingredients
- 700 g minced veal
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 eggplant, washed and cut into 0.5 cm cubes
- 100 g crushed pistachios and toasted pine nuts, mixed
- 1 tbsp cumin seeds or powder
- 1 tbsp paprika
- 1 tsp turmeric powder
- 1 tbsp harissa
- 200 g reduced tomato sauce
- 150 g tahini paste
- 50 g lemon juice
- 100 g water
- Olive oil
- Fine salt
Preparation
- Heat a drizzle of olive oil in a casserole dish. Add the onion and sweat until lightly golden. Stir in the pistachio-pine nut mix, spices, garlic, eggplant cubes, and minced veal. Cook until juices evaporate, then add tomato sauce and simmer.
- In a bowl, whisk tahini paste with lemon juice and water. Season with salt if needed. Set aside.
- On plates, spread 1-2 spoonfuls of tahini sauce, then top with spoonfuls of the veal stew.
- Optional: Add a mix of tahini sauce, Greek yogurt, olive oil, and a few drops of fresh basil pesto.
