Istanbulognaise with strozzapreti

Istanbul and Italy unite for this transnational dish for high flavours. I salute smoked eggplant in Italian food.

Method

Fry up the onions and garlic for a few minutes then add in the chopped mushrooms. Cook until mushrooms are wilted and soft and then remove from the pan.

Heat more oil in the pan and fry the carraway seeds until they start popping, add in the mince and cook until its all browned. Sprinkle in the smokey paprika and stir through, add in some salt and mix in the onion and mushroom mix back into the pan. Stir in the tomato paste, and then add in the tin tomatoes. Bring to boil and then simmer for up to 2 hours.
Stir in the smoked eggplant flesh at any time during the last hour. For tips on how to smoke the eggplant, head here - http://www.cookmyway.com.au/blogs/

Serve with fresh parsley and chunks of goats cheese

• Carrawy
• Eggplant
• Garlic
• Paprike
• Seeds
• Smoked