Friday

SPINACH & AUBERGINE MINIMEATZZ­AS

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PREP AND COOK TIME 30 MINS | MAKES 12

INGREDIENT­S

500g lean minced beef

1 egg, lightly beaten

100g red onion, coarsely grated

1 clove garlic, crushed

30g ground almonds

1 tbsp finely chopped fresh flat-leaf parsley

½ tsp finely chopped fresh rosemary

95g tomato paste

30g baby spinach leaves

180g baby aubergines, sliced thinly crossways

2 tbsp extra virgin olive oil Parsley leaves, to garnish

5 macadamias, grated

METHOD

Preheat the oven to 220°C. Line two large oven trays with baking paper. Combine beef, egg, onion, garlic, ground almonds and herbs in a large bowl; season.

Roll 2 level tablespoon­s of mixture into balls, flatten into 9cm rounds; place on trays. Spread tomato paste on rounds; top with spinach and aubergine. Drizzle with oil; season. Bake for 15 mins or until bases are cooked through.

Top with parsley and macadamia. Serve hot.

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