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Roasted baby aubergines with crispy lamb mince and tahini yoghurt

Whenever i see a baby aubergine I can't resist buying them. I love roasting them, their smaller size means they cook more evenly than their full sized siblings and I love their texture.


I roasted these on the bbq so they were super smokey but it works just as well in the oven. Simply sliced in half once soft, and stuffed with lamb mince, pan fried until crispy with cumin, cinnamon and smoked paprika. Nestled on top of some creamy tahini yoghurt and topped with rose harissa, dukkah, coriander and red onions.

Prep
30 minutes
Total
30 minutes
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Ingredients
Serves
USMetric
Ingredients checklist
4 --empty--
2 --empty--
1 --empty--
200 Gram
1 Teaspoon
1 Teaspoon
0.5 Teaspoon
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100 Gram
1 Tablespoon
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1 Tablespoon
1 Teaspoon
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Method

1. Spray the aubergines with a little olive oil and roast at 160 degrees celcius for about 20 minutes until cooked through


2. Meanwhile fry the onion and a clove of garlic until translucent. Add the lamb mince, a pinch of salt and the cumin, cinnamon and smoked paprika. Keep moving around the pan until the lamb is browned all over.


3. Meanwhile, mix the yoghurt with the tahini, 1 grated garlic clove, the lemon juice and a pinch of salt


4. To assemble, spread the tahini yoghurt all over a plate. Slice the aubergines in half lengthways and open up like a book. Add on top of the yoghurt, and spoon in the lamb mince. Drizzle with harissa, and aprinkly with the coriander, dukkah and red onions of using.