Middle Eastern aubergine, lamb and pomegranate
Ingredients
- 2 aubergine
- ½ tsp ground cinnamon
- 2 tsp ground cumin
- 40g kale
- 1 garlic clove
- 300g lamb mince
- 1 brown onion
- 2 tsp smoked paprika
- 200g passata
- 1 pomegranate (use half)
- 1 tbsp Belazu sundried tomato paste
- 4 tbsp tomato puree
- 80g coconut yoghurt
Description
- Preheat the oven to 220C / fan 200C / gas mark 7 and boil a kettle. Cut the aubergines in half lengthways and lay on a baking tray, flesh-side up. Slice diagonally into the aubergine, 1cm deep, to create a crisscross pattern. Drizzle 1/2 tsp oil over the aubergine halves; sprinkle with a pinch of salt. Cook in the oven for 20-25 mins, until soft.
- Dice the onion. Finely chop the garlic. Heat a medium-sized pan with 1/2 tsp oil on a medium heat, and cook the onion for 5 mins. Add the garlic, cinnamon, smoked paprika, cumin and lamb mince. Stir. Cook for 10 mins, until the lamb mince is browning.
- Meanwhile, cut the pomegranate in half and remove the seeds. Reserve for later.
- Add the sundried tomato paste, passata, tomato puree and 150ml boiling water to the pan. Season with sea salt and black pepper. Roughly tear the kale and add to the pan. Simmer for a further 10 mins to reduce the sauce.
- Add the coconut yoghurt and 2-4 tbsp cold water to a small bowl. Stir well until it reaches a drizzling consistency.
- Remove the aubergines from the oven. Scoop out most of the flesh from the middle using a spoon and fork. Add the aubergine flesh to the lamb mince and mix.
- To serve, place the aubergines on warm plates and top with the lamb mince. Garnish with a drizzle of yoghurt and scatter with pomegranate seeds.
