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.
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
Thinly sliced red onion
Pul biber chilli flakes (see tip)
- Preheat the oven to 200C/180C fan/gas 6.
- 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.
- 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.
- Divide the meat mixture into eight equal portions, roll each into a ball and flatten gently.
- 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.
- 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.
- Serve immediately with flatbreads, parsley, sliced onion and chilli flakes.
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