Garlic & Date Marinated Lamb Kebabs & Charred Eggplant Dip

Ingredients

• 60 grams packed basil leaves
• 4 4 medium cloves garlic, peeled
• 100 grams (4 dates) pitted medjool dates
• 2 gram garam masala
• 50 grams lemon juice
• 190 g cup olive oil
• 10 grams salt
• ground black pepper
• 3 grams chili flake
• 2 grams smoked paprika
• 2 1/4 pounds boneless leg of lamb, trimmed of fat and silver skin and cut into 1-inch pieces
• 1 eggplant, cut into ¾ inch pieces
• 1 large red onion, cut into ¾ inch pieces
• 2 zucchinis, cut into half moons
• 1 lemon
• 1 eggplant (leave whole)
• 200 grams yogurt
• 125 grams tahini
• 2 garlic cloves (minced)
• 20 grams lemon juice
• Zest of 1 lemon
• 100 grams toasted sesame oil
• 2 grams Aleppo pepper
• 3 grams toasted sesame seeds
• 12 grams julienned scallions