Preparation Time 15 minutes
Cooking Time 45 minutes
Jack Purcell 400 g beef mince
2 tsp ground cumin
1 tbsp tomato paste
½ cup beef stock
1 large eggplant (about 400g), cut into 1.5cm cubes
2 tbsp olive oil
2 x 270g pizza bases
½ cup tomato salsa
½ a red onion, sliced into thin wedges
12 Kalamata olives, pitted and halved
100 g feta, crumbled
200 g tub plain yoghurt
100 g baby spinach leaves
lemon wedges to serve
- Preheat the oven to 200°C. Place mince in a bowl and mix in a little oil. Heat a large frypan until moderately hot, crumble in the mince. Brown the mince, breaking up any lumps with a fork. Add the cumin and cook for another minute. Add the tomato paste and beef stock. Cover and simmer for 10 minutes. Remove the lid and continue to simmer until the cooking liquid evaporates.
- While the mince is cooking, toss the eggplant cubes in the olive oil and place on a baking tray lined with baking paper. Bake for 15 minutes and remove.
- Place the pizza bases on baking trays and spread with the tomato salsa. Top with the roasted eggplant cubes, onion, olives and fetta. Bake for 12-15 minutes or until the bases are crisp.
- Top with the hot mince mixture, teaspoonfuls of yoghurt and baby spinach leaves.
- Serve immediately with wedges of lemon.
- Freeze mince you don’t intend to use. Uncooked mince can be frozen for 2-3 months. Rather than freezing loose mince in roundish shape as bought from the butcher lay it out flat to freeze. This is important as it allows the mince to freeze evenly and it allows the mince to thaw evenly. Cooked mince dishes can also be frozen for later use.
- Thaw frozen mince (and any meat) in the fridge, on the lowest shelf below and or away from any ready to eat food. And only thaw in the microwave if using the mince immediately thereafter.