Mutabbal bil lahme (متبل باللحمة)

Instructions

1. Prick the aubergines with a fork then grill them directly over a gas flame or in the oven at 230 °C for 30 to 40 minutes, turning them, until the skin blackens and the flesh collapses.
2. Let them cool, peel off the skin and drain the flesh in a sieve for 10 minutes, then chop it roughly with a knife.
3. In a bowl, mix the aubergine flesh, tahini, lemon juice, crushed garlic, yoghurt, a pinch of salt and cumin.
4. Fry the sliced onion in the olive oil until golden, add the minced meat and let it brown for 8 to 10 minutes, crumbling it as it cooks.
5. Season the meat with the salt, pepper, paprika and the rest of the cumin, then add the pine nuts and cook for another 2 minutes.
6. Spread the aubergine purée in a deep dish, arrange the meat on top and drizzle with melted butter, then sprinkle with sumac and parsley.