I believe the original recipe is an eggplant one but I see no reason why you couldn’t do it with zucchini instead. I might try and find the original recipe at some stage and put it on my website as the eggplant version is also quite delicious. I served this on a bed of erişte which is a type of pasta. However, there are some other options like quinoa, couscous or pilaf made of rice.
3 zucchini, trimmed and sliced thinly
2 large tomatoes, peeled and chopped
100 gr vegan mince
3 sprigs dill (chopped finely)
Pinch dried spearmint
Pepper (freshly ground)
• Deep fry the zucchini or ActiFry them like I did which is a low fat option. If you deep fry them then put them on a tea towel to get rid of excess oil. Set aside.
• Meanwhile, in a non-stick pan, heat the oil and add the chopped tomatoes. Season with salt and pepper and add the spearmint and half the dill. Once the tomatoes are cooked, add the vegan mince and deep-fried zucchini. Carefully stir well.
• Sprinkle with the remainder of dill. Serve on a bed of rice or anything else that is mentioned above.