High-protein Moroccan aubergine pan-fry with millet and mint yoghurt

High-protein Moroccan aubergine pan-fry with millet and mint yoghurt: spiced beef tartare, roasted aubergine, millet and pomegranate in a satisfying bowl.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 450 kcal per serving
• Protein: 25 g
• Fat: 18 g
• Carbs: 45 g

Ingredients

• 150 g aubergine
• 150 g millet
• 250 g beef tartare
• 2 tbsp olive oil
• 150 g pomegranate seeds
• 150 g soya yoghurt
• 1 tsp ras el hanout
• 1 bunch of mint
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: oven · frying pan · saucepan · baking tray · chopping board · knife · sieve

1. Preheat the oven to 200 °C (180 °C fan). Dice the aubergine, toss with olive oil, salt and pepper and roast on a baking tray for 20–25 min, until soft and lightly browned.
2. Rinse the millet under hot water and cook it in lightly salted water until tender. Let the steam escape briefly at the end so it turns fluffier.
3. Heat olive oil in a frying pan and fry the beef tartare over a high heat until browned. Season with ras el hanout, salt and pepper.
4. Finely chop the mint and stir it into the soya yoghurt. Season the yoghurt with a little salt.
5. Divide the millet, aubergine and spiced beef tartare between plates or bowls.
6. Finally, top with the pomegranate seeds and a dollop of mint yoghurt and serve straight away.

Good to know

Spiced, fresh and pleasantly hearty. A plate like this feels like a lot of effort but is nicely uncomplicated. And flavour-wise it has just the right balance of warmth and freshness.

Swaps

Beef tartare → chicken mince (a little milder, also plenty of protein). Soya yoghurt → Greek yoghurt made from cow's milk (more protein, creamier texture). Millet → quinoa (similar protein content, also provides magnesium). Pomegranate seeds → blueberries (also contain plant compounds, a little milder in flavour).

Allergens

Contains soya – and milk protein if you swap in a cow's milk yoghurt. Season it more mildly for children; during pregnancy, always serve the beef tartare fully cooked.

Dairy-free recipes