Clover Aubergine purée with mince 
Recipe Anél Potgieter

Serves 6
Preparation time: 30 minutes
Cooking time: 40 minutes
 
Ingredients
For mince:
500 g extra lean beef mince
3 T butter
1 t salt
1 t freshly ground black pepper
1 t paprika

For aubergines 
6 medium aubergines, washed, dried and pierced a few times
30 ml olive oil
1t salt
3 cloves garlic, grated
500 ml Clover Bliss yoghurt, plain
 
For butter sauce 
2 T butter
1 t chilli flakes
1 t tomato paste
1 t dried mint
1t dried oregano
To serve:
long French loaf
 
Cooking Instructions
Place the minced meat and butter in a saucepan and simmer over low heat, with the lid on, for 20–25 minutes or until all the juices reduced. Add salt, the pepper and paprika, and stir. Grill the aubergines over a gas burner or open flame until the flesh is soft, turning frequently until the skin is charred. Peel the skin under running water and discard the stems. 
Chop the flesh finely to a purée. Sauté the chopped aubergines in the olive oil for 2–3 minutes. Add the garlic, yoghurt and the remaining 5 ml salt to the aubergines and mix them thoroughly. 
Transfer the aubergines to a serving plate and spread evenly. Pour the hot minced meat over the aubergines. Melt the 2 tablespoons of butter and add 5 ml each chilli flakes, tomato paste, mint and oregano. Stir well and pour over the minced meat.

Serve with French loaf