Heat a large frying pan on a medium high heat. Add a splash of oil and cook onion, stirring for a few minutes until the onion is no longer crunchy. If using fresh onion it will take more like 5 minutes.

Add meat and continue to cook, stirring to break up the chunks until the meat is no longer pink. Add salt and paprika and stir well to combine.

Taste meat mixture and season with a little more salt or paprika if needed. Remove from the heat.

Divide eggplant dip between two plates. Top with the hot meat. Sprinkle over the nuts and baby spinach. Enjoy!

NOTE: If using frozen spinach you want it to be defrosted and you can either serve cold on the side or warm it in the pan you used to cook the meat (or stir it in with the meat while it is in the pan).