Created by Nabz&G for the Beat Diabetes initiative’s Homey’s Guide to Healthy Ramadan Recipe

Serves 6 people

INGREDIENTS

•  1 large eggplant
•  250g grass-fed ground beef
•  ½ Onion
•  1 cup diced tomatoes
•  Greek yoghurt
•  Olive oil
•  2tsp salt or to taste
•  2tsp black pepper
•  2tbs mixed spices
•  Dry basil
•  1 garlic clove
  METHOD

  For the eggplant1. Cut the eggplant into 6 thick round slices2. Sprinkle with salt and allow to rest for 5 minutes

  3. Preheat the oven to 250 degrees. Place the eggplant on a baking tray and brush each slice

  For the beef

  with olive oil. Bake for 25 minutes.

  For the tomatoes

  In a warm pan sauté the onions for 3 minutes or until golden, add the beef and stir until the meat starts to change in color, add the salt, pepper and mixed spices and stir for 10-15 minutes until the meat is cooked.

  Place the diced tomatoes in a small pot and heat for 5 minutes, add the crushed garlic, 1tsp salt and 1tsp black pepper, dry basil and bring to a boil. Remove from the heat and set aside to cool for 30 minutes

  For serving: place the baked eggplant slice in the middle of the plate, place the cold tomatoes gently in the middle, add 1tbs of ground beef on top and a touch of fresh yoghurt.