Roasted aubergine with crispy lamb & curried turmeric yogurt
Showcase aubergines at their best and serve this sharing centrepiece with flatbreads for scooping, or rice and lemon wedges for squeezing over
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Prep:15 mins
Cook:45 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 396
-
fat 30g
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saturates 13g
-
carbs 9g
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sugars 0g
-
fibre 5g
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protein 20g
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salt 0.23g
Ingredients
- 2 large aubergines , sliced into 2cm-thick rounds
- 3 tbsp olive oil
- 1 red onion , finely chopped
- 500g 20% fat lamb mince
- 1 large garlic clove , grated
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp Aleppo chilli flakes
- ¼ tsp ground cardamom
- 15g mint leaves , picked
- lemon wedges and flatbreads or cooked rice, to serve
- 1 red chilli , finely sliced
- 2 tbsp white wine vinegar
- 1 tsp sugar
- 300g thick Greek-style yogurt
- 1 ½ tsp ground turmeric
- 1 small garlic clove , finely grated
- 1 lemon , zested and juiced
Method
Heat the oven to 220C/200C fan/gas 7. Put the aubergines in a large bowl, drizzle over 2 tbsp oil and season well. Arrange in a single layer on a large baking tray, and bake for 25-30 mins, or until golden.
Meanwhile, make the pickled chillies. Put the chillies in a small, non-metallic bowl along with a pinch of salt. Pour over the vinegar, add the sugar and stir to dissolve. Set aside in the fridge to pickle while you make the rest.
For the turmeric yogurt, put all the ingredients in a small bowl, season with salt and pepper and mix well. Chill until ready to serve.
Heat the remaining oil in a large frying pan over a medium heat and, once shimmering, cook the onion with a pinch of salt for 5 mins until starting to soften. Add the mince, breaking it up using a wooden spoon so it’s in a single layer. Turn the heat up to medium-high and cook for 7-8 mins, stirring often until dark brown and starting to crisp.
Just before the mince is fully crisp, add the garlic and spices, stirring well to coat. Cook for 2-3 mins more, then season with salt and pepper. Transfer to a bowl.
To serve, spoon the yogurt onto a large platter. Top with the roasted aubergines, then the crispy lamb. Scatter over the pickled chillies and mint leaves, then spoon over a few splashes of the pickling liquid. Serve with flatbreads or rice and lemon wedges for squeezing over.
