Eggplant with Spiced Beef and Pine Nuts

Cooking Instructions

Fill a large saucepan about 2/3 of the way with water and bring it to a boil. Add eggplant and simmer until soft, about 20 minutes. Drain eggplant well and puree in a food processor until light and fluffy. Add yogurt, smoked salt, garlic, lemon juice and 1 Tablespoon olive oil, processing to combine. Season mixture with salt and pepper. Place into a large serving bowl and stir in 1/2 cup toasted pine nuts, reserving the remaining pine nuts for garnish.

In skillet over medium-high heat, brown the ground beef in 1 teaspoon olive oil, breaking it up into chunks. Season with salt and pepper. Just before the beef is very well-browned, add cumin and oregano. Drain beef in a baking pan lined in paper towels. Chop beef by hand until it separates into crispy crumbs.

Scatter ground beef over eggplant and sprinkle remaining pine nuts over the top. Serve with pita bread and chopped tomatoes.

Round Out the Meal:

With a Greek salad loaded with sliced red onions, kalamata olives, and feta