ali nazik food;
A silky eggplant puree is the perfect base for cumin-scented lamb
2 small-medium eggplants
juice of 1 lemon
1 clove garlic, crushed
2 tablespoons tahini paste
2 tablespoons olive oil
salt and freshly ground black pepper
1 teaspoon cumin seeds, lightly crushed
300g lamb mince
250g Clevedon Valley Buffalo Yoghurt
40g butter, melted
1⁄4 cup chopped flat-leafed parsley
1⁄2 teaspoon sumac
Place the eggplants directly over the flame of a gas burner or barbecue, or under a preheated grill, turning
regularly, until completely blackened and soft. Place in a large bowl, cover with a lid or plastic wrap and leave to sweat for 10 minutes.
Peel off and discard as much of the blackened skin as you can. Cut the stalks off the eggplants, chop the flesh and place in a food processor with the lemon juice, garlic, tahini and 1 tablespoon of the olive oil. Process until smooth. Season with salt and pepper to taste, and spread over a serving dish.
Heat the remaining oil in a frying pan and fry the cumin for 1 minute then add the lamb and fry until browned. Season with salt and spoon on top of the eggplant purée. Top with spoonfuls of buffalo yoghurt, drizzle with butter then scatter the parsley and sumac over. Serve with warmed flatbreads.