Eggplant, Lamb & Chickpeas With Toum - Cuisine Magazine - From New Zealand to the World

Ingredients

• 2 eggplants, sliced into rounds
• 450-500g lamb mince
• 1 onion, chopped
• 1 bunch coriander
• 1 cinnamon quill
• 1 teaspoon sweet smoked paprika
• a pinch chilli flakes
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 x 400g can tomatoes
• 500ml chicken or vegetable stock
• 1 x 400g can chickpeas, drained
• 1-2 tablespoons pomegranate molasses
• toum, to serve (see recipe)
• TOUM
• 12 cloves garlic, approx 1 head
• 1 teaspoon flaky sea salt
• juice of 1 lemon
• 250-300ml sunflower oil or a mix of olive and sunflower oils
• 2-4 tablespoons iced water