Eggplant with oriental spiced venison minced meat and yogurt

Aubergine mit orientalisch gewürztem Reh-Hackfleisch und Joghurt

Eggplant with oriental spiced venison minced meat and yogurt

December 20th, 2023 | main dishes

This game recipe impresses with a firework of Levantine spices. Cumin, cinnamon, chili, allspice, plus eggplant, yogurt, pomegranate – simply wonderful when the roasted aromas of the spices spread through your kitchen and you suddenly have the Orient as your guest…

Eggplant with oriental spiced venison minced meat and yogurt

I love eggplant. However, not if they are fried in a lot of oil or even deep fried. Then they are so full of oil that the mild nutty aubergine flavor can no longer stand up to the oil and they don’t appeal to me either. Preparation in the oven is optimal because it requires very little oil and the eggplant becomes buttery soft without burning on the outside.

Game doesn’t always have to be served as a large roast. For this dish I used minced venison, which tastes extremely good. However, game minced meat is certainly difficult to get from the butcher, as they only have the finer parts on the counter. We are lucky enough to know a forester who supplies us with game. And of course he also makes minced meat from the parts that are less suitable for a Sunday roast. That’s why we often have dishes with game minced meat. But of course my recipe also works with ground beef or lamb 😉

Right: Cut into diamond shapes and brushed with a little garlic oil, the eggplant halves cook in the oven

For me, the eggplant with oriental-spiced minced venison is one of the best game dishes ever: easy to make, surprisingly different and of course cheaper than other game dishes.

Eggplant with oriental spiced venison minced meat and yogurt

(4 servings) (Preheat oven to 220°)

300 g yogurt (3.8%)

1 ts ground cumin

salt, pepper from the mill

1 ts lemon peel zest

stir the yoghurt with the spices until smooth and set aside

1 pomegranate

remove the seeds from the pomegranate and set aside

2 cloves of garlic

2 TS olive oil

press the garlic cloves and mix with the oil

4 eggplants

cut in half, leaving the stem attached, cut surfaces in a diamond shape about 1 cm deep

place the eggplants, cut side up, on a baking tray lined with baking paper and brush with the garlic oil

salt, pepper from the mill

season and cook in the preheated oven (220° C) for approx. 30 – 35 minutes

2 TS olive oil

400 g minced venison meat

fry the minced meat in batches over high heat and break it up with a spatula until it is fried crumbly brown

2 onions, diced

2 garlic cloves, diced

add, reduce the heat

1 ts ground cumin

1.5 ts coriander, ground

¾ ts cinnamon

¼ ts allspice, ground

1 ts chili, ground

add to the meat and roast briefly

2 ts tomato paste

also add and roast

salt, pepper from the mill

season, taste

100 ml red wine

deglaze with red wine and simmer, stirring, until the liquid has almost completely evaporated

4 tomatoes, diced

8 stalks of mint, chopped

mix the mint leaves with the tomatoes, mix half of this mixture into the meat, remove the pan from the heat

arrange the eggplant on plates, distribute the minced meat on top, also distribute the remaining tomato-mint mixture on top and drizzle with the yoghurt sauce

chili threads

1 organic lemon, zest or abrasion

decorate with the pomegranate seeds, chili threads and lemon zest

And that's how the captain's wife does it

You will definitely have some of the pomegranate seeds left over. I freeze the seeds, it works really well and you always have a few pomegranate seeds on hand to decorate a dish or spice up a salad.

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February 10th, 2018 | collaboration

New publication: “I love quinces”

Captain’s dinner publishes recipes in the new cookbook! Quinces are a (almost) forgotten fruit. Hardly anyone knows or uses this fruit today. Markus Wittur is committed to the preservation of ancient varieties of quince. The Franconian “Quince Savior” has published a unique and very personal recipe collection on this golden yellow fruit with a special, so beguiling scent. I’m glad that my recipes and photos are represented in this book.