AUBERGINE & BEEF FATTEH NACHOS

Impossibly good gluten free bakery

45 min Preparation, Make 4 servings

INGREDIENTS

FOR THE BASE:
4 Promise Gluten Free pitta breads
(split open and cut into nacho-sized triangles)
FOR THE TOPPING:
500 grams full-fat Greek yoghurt
5 x 15ml tablespoons tahini (at room temperature)
1 - 2 lemons (to give 3 x 15ml tablespoons of juice)
2 cloves garlic (peeled and minced)
1 - 2 teaspoons sea salt flakes (to taste)
FOR THE AUBERGINE-BEEF LAYER:
3 x 15ml tablespoons regular olive oil
1 small onion (peeled and finely chopped)
1 medium-large aubergine (cut into small cubes)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika (plus more for sprinkling)
1 - 2 teaspoons sea salt flakes (to taste)
500 grams minced beef
For the Garnish:
125 grams pomegranate seeds
50 grams toasted pinenuts
1 tablespoon mint (finely shredded leaves)

STEPS

STEP 1

Preheat the oven to 200°C/180°C Fan/400°F.

STEP 2

Spread the Promise Gluten Free pitta triangles out onto a large baking sheet and toast for 10–15 minutes, or until they are crisp. Set the pitta triangles aside for the moment.

STEP 3

Beat the yogurt, tahini, lemon juice, garlic and 1 teaspoon of sea salt flakes together in a heatproof bowl that will later sit over a saucepan.

STEP 4

Warm the oil in a wide, though not deep, heavy-based saucepan and cook the onion, stirring occasionally, over a medium-low heat for 5 minutes, then turn the heat down to low and carry on cooking it, still stirring occasionally, until soft and a pale caramel colour. This will take another 4 minutes or so.

STEP 5

Turn the heat up to medium, tumble in the aubergine cubes and stir well to mix with the onion. Stay by the hob as you will need to stir frequently, and cook them for about 10 minutes. Turn the heat down if they look as if they’re catching.Stir in the cumin, coriander and a teaspoon each of paprika and sea salt flakes and, now over a high heat, add the mince and use a fork to break it up a little and turn in the pan until it’s lost its red colour. Turn the heat back down to medium and cook for 10 minutes, stirring occasionally, until the meat is cooked through.

STEP 6

For the tahini-yogurt sauce, put it in a heat proof bowl. Pour some just-boiled water into a fresh pan, enough to come about 3cm / 1¼ inches up the sides, and put over a low heat. Sit the bowl with the tahini-yogurt mixture on top, making sure the bowl does not touch the water. Beat well until the yogurt is slightly above room temperature and has the consistency of lightly whipped cream.

STEP 7

Now for the assembly: arrange the crisp promise gluten free pitta triangles on a large round plate Top with the aubergine-beef mixture, followed by the yogurt-tahini sauce. Sprinkle paprika to give a light dusting.