Toast the pine nuts in a small frying pan for approx. 2 minutes over a high heat (always swirl the pan, otherwise they will burn).
Then put the pine nuts on a small plate. Please do not leave them in the hot pan.
Heat approx. 2 tbsp. oil in a saucepan and fry the mince over a high heat.
Mix in the cinnamon, allspice, cardamom and toasted pine nuts.
Add the garlic and sauté for about 1 minute.
Add the tomato purée and fry for about 1 minute.
Set the cooker to medium heat.
Deglaze the mince with tomato pulp and water and mix well.
Stir in the harissa and lemon juice and simmer for about 30 minutes on medium heat with the lid closed.
Season to taste with salt and pepper.
Prepare rice
Prepare the rice according to the recipe. You can find the recipe here: Butter rice
Prepare aubergines
Cut off the stalk of the aubergines.
Cut the aubergine lengthwise into slices about the thickness of a thumb and rub the cut surfaces with a little salt. Set aside for about 5 minutes and then dab off the water with a cloth.
Heat the oil in a pan and deep-fry the aubergine slices in it for approx. 3 minutes per side.
Lay out the fried aubergines on a plate with kitchen paper.