Roasted Aubergine With Crispy Lamb and Curried Turmeric Yogurt

Name: Roasted Aubergine With Crispy Lamb and Curried Turmeric Yogurt
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 15g Mint Leaves, picked; 500g Lamb Mince, 20% fat; 2 large Aubergines, sliced into 2cm-thick rounds; 3tbsp Olive Oil; 1 Red Onion, finely chopped; 2 Garlic Clove, grated; 2 tsp Ground Cumin; 0.5 tsp Crushed Chilli Flakes, or aleppo chilli flakes, to taste; 1 pinch Ground Cinammon, or ground cardamon; 4 Lemon Wedges, to serve; 4 Flatbreads, or cooked rice, to serve; 1 Chilli, finely sliced; 2tbsp White Wine Vinegar; 1tsp Sugar; 300g Greek Style Yogurt, thick; 1 Lemon, zested and juiced; 1 tsp Ground Coriander; 1.5tsp Ground Turmeric

by Cherrypick

Lamb

15m prep time

60m total time

Easy level

18 ingredients

Roasted Aubergine With Crispy Lamb and Curried Turmeric Yogurt recipe by Cherrypick

Showcase aubergines at their best and serve this sharing centrepiece with flatbreads for scooping, or rice and lemon wedges for squeezing over

Method

Based on 4 servings, adjust as needed.

Step 1

Heat the oven to 220C/200C fan/gas 7. Put the aubergines in a large bowl, drizzle over most of the oil and season well. Arrange in a single layer on a large baking tray, and bake for 25-30 mins, or until golden.

Step 2

Meanwhile, make the pickled chillies. Put the sliced 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.

Step 3

For the turmeric yoghurt, put the yoghurt, a little grated garlic (to taste), lemon juice and zest and half of the turmeric in a small bowl, season with salt and pepper and mix well. Chill until ready to serve.

Step 4

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 minced lamb, 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.

Step 5

Just before the mince is fully crisp, add the remaining grated garlic, the ground cumin,chilli flakes, ground coriander and ground cinnamon, stirring well to coat. Cook for 2-3 mins more, then season with salt and pepper. Transfer to a bowl.

Step 6

To serve, spoon the yoghurt onto a large platter. Top with the roasted aubergines, then the crispy lamb. Scatter over the pickled chillies and picked mint leaves, then spoon over a few splashes of the pickling liquid. Serve with flatbreads or rice and lemon wedges for squeezing over.

Ingredients
Based on 4 servings

15g Mint Leaves, picked 1 x Sainsbury's Fresh Packed Mint 30g
500g Lamb Mince, 20% fat 1 x Sainsbury's British or New Zealand 20% Fat Lamb Mince 500g
2 large Aubergines, sliced into 2cm-thick rounds 2 x Sainsbury's Aubergine
3tbsp Olive Oil 1 x Sainsbury's Olive Oil 1L
1 Red Onion, finely chopped 1 x Sainsbury's Red Onions Loose
2 Garlic Clove, grated 1 x Sainsbury's Large Garlic
2 tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
0.5 tsp Crushed Chilli Flakes, or aleppo chilli flakes, to taste 1 x Sainsbury's Crushed Chillies 32g
1 pinch Ground Cinammon, or ground cardamon 1 x Sainsbury's Ground Cinnamon 38g
4 Lemon Wedges, to serve 1 x Sainsbury's Lemons
4 Flatbreads, or cooked rice, to serve 1 x Deli Kitchen Greek Style Flatbread x4 320g
1 Chilli, finely sliced 1 x Sainsbury's Red Chillies 65g
2tbsp White Wine Vinegar 1 x Sainsbury's Wine Vinegar, White Wine 500ml
1tsp Sugar 1 x Sainsbury's White Granulated Sugar 500g
300g Greek Style Yogurt, thick 1 x Sainsbury's Greek Style Natural Yogurt 500g
1 Lemon, zested and juiced 1 x Sainsbury's Lemons
1 tsp Ground Coriander 1 x Sainsbury's Ground Coriander 36g
1.5tsp Ground Turmeric 1 x Sainsbury's Turmeric 48g