Aubergine Khingal

Ingredients

Serves 2

2 medium aubergines

Olive oil

6 garlic cloves

2 large onions, sliced

4 tbsp of ghee (roughly)

1 tsp of cumin seeds

1 tsp of coriander seeds

150g of minced grass fed beef

150g of minced organic pork (or 300g of minced lamb)

1 small leek, minced

4 sprigs of dill, chopped

1/2 cup of raw milk kefir

Handful of pomegranate seeds

1 1/2 tsp of sumac

Salt and pepper to taste

Instructions

1) Preheat oven to 180°C. Cut aubergines in two lengthwise and rub flesh with half a garlic. Cover them with olive oil, salt and pepper on a sheet pan. Place in oven and cook for about 45 min until golden and soft.

2) To make caramelized onions, heat 2 tbsp of ghee in a pan over medium heat. Add onions, and a good pinch of salt, stir. When soft, reduce heat and let them sit, stirring occasionally (careful not to burn). They should be ready by the time the aubergines are out of the oven.

3) In a heated stainless steal or cast iron pan, add cumin and coriander seeds and toast for about 5 min. Remove and roughly grind seeds in a mortar. In a bowl, combine minced meat, spices, black pepper, pinch of salt, chopped dill (3 sprigs) and 3 minced garlic cloves. In the same pan, over medium heat, add 2 tbsp of ghee and meat mixture, breaking it up into small pieces. Add leeks, stir and let sit to crisp. You want the mixture to get brown and crispy (about 15 min).

4) For the garlic kefir sauce, in a bowl, mix kefir, 3 crushed garlic cloves (2 if large) and some black pepper to taste. Finally assemble. Cover the aubergines with the crispy meat mixture, then the onions, and pour kefir sauce. Sprinkle with sumac, dill and pomegranates.