Step 1

Lightly toast the pine nuts in a non stick pan until slightly golden being careful not to burn them. Set aside

Step 2

Slice the eggplants into wedges 1-2 cm thick, sprinkle soe salt and leave out to dry (ideally in sunshine) for a few hours

Step 3

Brush them with mild olive oil and either deep fry in vegetable oil until golden. Alternatively you can griddle them using a griddle pan or panini press. Set aside.

Step 4

Sauté the chopped onion in a non stick pan with a drizzle of mild olive oil until golden

Step 5

Add the mince meat , seven spice, black pepper and pinch of salt. Press down with the back of a wooden spoon, sautéing for another ten minutes. Set aside

Step 6

In a pot add the water, tahini, lemon juice and salt and stir vigorously until well combined. This may take a few minutes.

Step 7

Then heat the tahini sauce on the hob by bringing to the boil. Simmer on low heat for a few minutes

Step 8

Taste the tahini sauce if it needs any extra lemon, salt or water. The consistency should be not be too thick or too runny

Step 9

In a casserole dish, line the eggplants up in a line and pour over the tahini sauce

Step 10

Add the mince meat on top and sprinkle on a handful of pine nuts

Step 11

Serve with flatbreads