Eggplant, Lamb & Chickpeas With Toum - Cuisine Magazine - From New Zealand to the World
Experience the flavors of the Middle East with Eggplant, Lamb & Chickpeas—perfect for family meals or gatherings.Easy to prepare and even better when made ahead.
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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
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