Mini eggplant and sweet potato ‘pizzas’ with spicy beef
orange sweet potato (kumara)
lean beef mince
2 clove(s), crushed
no added salt tomato paste
2 medium, finely chopped
reduced fat feta cheese
50 g, crumbled
reduced-fat natural yoghurt
⅓ cup(s), (80g)
3 tbs, (1 individual) finely chopped
2 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Cut potato and eggplant into 1cm-thick rounds (you will need 8 of each). Spread sweet potato on 1 prepared tray and eggplant on second tray and lightly spray with oil. Bake potato for 10 minutes. Add tray with eggplant and bake for 15 minutes or until golden and tender.
- Meanwhile, heat oil in a large non-stick frying pan over high heat. Add mince and cook, stirring to break up lumps, for 3 minutes or until browned. Add garlic, cumin and paprika and cook, stirring, for 1 minute or until fragrant. Add tomato paste, tomatoes and ¼ cup (60ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until thickened.
- Spoon mince mixture evenly over roasted vegetable rounds and sprinkle with feta. Bake for 5 minutes or until heated through.
- Meanwhile, combine yoghurt and preserved lemon in a small bowl. Season with salt and pepper. Drizzle ‘pizzas’ with yoghurt mixture and top with coriander to serve.