Roasted Aubergine with Crispy Lamb & Turmeric Yoghurt

Ingredients

• 2 aubergines, cut into 2 cm rounds
• 400 g lamb mince
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 tsp ground turmeric
• 1 cardamom pod, seeds crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp chilli flakes
• 200 g full-fat Greek yoghurt
• 1 lemon, zest and juice
• 15 g mint leaves, torn
• 2 tbsp olive oil
• Fine salt and black pepper

Method

1. Heat the oven to 220°C, 200°C fan. Toss the aubergine rounds with 1 tablespoon of the oil and a generous pinch of salt. Spread them in one layer and roast for 25 to 30 minutes, turning once, until deeply browned and completely tender.
2. Mix the yoghurt with 1 chopped garlic clove, the turmeric, lemon zest and half the lemon juice. Season and chill it while the aubergine roasts. Keep this sauce cold; the contrast with the hot lamb is part of the dish.
3. Heat the remaining oil in a wide frying pan. Add the onion and cook for 5 minutes, until soft and golden at the edges. Turn the heat high, add the lamb and press it into a thin layer. Leave it alone for 2 minutes before breaking it up.
4. Cook the lamb for another 6 to 8 minutes, until it has dark, craggy edges rather than an even grey crumble. Add the remaining garlic, cardamom, cumin, ground coriander and chilli flakes for the final minute. Taste and season.
5. Spread the turmeric yoghurt over a platter, layer on the roasted aubergine and spoon the crisp lamb over the top. Finish with the torn mint and the remaining lemon juice, letting the lamb juices run into the cool yoghurt.