Sabrina Ghayour’s lamb & aubergine kebabs recipe

My two favourite ingredients are combined in this twist on a charcoal-grilled classic. Just ensure your aubergine is cooked and soft to the touch. I like to serve these on flatbread or tortillas so they absorb the juices for an added treat.

SERVES 2-4

2 small-medium aubergines
500g minced lamb (20% fat)
1⁄2 tsp bicarbonate of soda
4 spring onions, thinly sliced from root to tip
About 30g dill, finely chopped
4 tbsp tomato purée
1 tbsp garlic granules
1 tsp ground turmeric
2 tbsp olive oil
Maldon sea salt flakes and freshly ground black pepper

TO SERVE
Flatbreads
Parsley leaves
Thinly sliced red onion
Pul biber chilli flakes (see tip)

1. Preheat the oven to 200C/180C fan/gas 6.
2. Keeping the aubergines whole, stalk included, make four evenly spaced cuts in each one, without cutting all the way through to ensure they stay intact. Lay the aubergines in a roasting tin.
3. Put all the other ingredients, except the oil, into a mixing bowl with a generous amount of salt and pepper. Using your hands, work them together for a couple of minutes until you have an evenly combined paste.
4. Divide the meat mixture into eight equal portions, roll each into a ball and flatten gently.
5. Brush the exposed flesh of the aubergines with the olive oil, then place a portion of meat mixture in between each cut until both aubergines are filled. Push a wooden or thin metal skewer (at least 26cm long) through the centre of each aubergine, from stalk to base, to hold everything in place, then roast for 30 minutes.
6. Remove from the oven and, using a pastry brush, baste the aubergines with the pan juices. Turn them over and roast for another 20 minutes until the aubergine flesh is soft.
7. Serve immediately with flatbreads, parsley, sliced onion and chilli flakes.