Lamb Kofta & Aubergine Wedges –

Name: Lamb Kofta & Aubergine Wedges –
Ingredients: 400g minced lamb, fridge cold; 20g fresh breadcrumbs, soaked briefly in cold water and squeezed out; 1 spring onion, chopped finely; 1 clove garlic, minced; 2 tsp Baharat spice mix; 1 1/2 tbsp finely chopped coriander; 1 1/2 tbsp finely chopped parsley; 2 tbsp olive oil; 2 (approx. 600g) aubergines, each cut into 6 wedges; 1 tsp salt; 1 tsp pepper; To garnish extra roughly chopped parsley and coriander; To sprinkle Aleppo chilli flakes (optional); Oil cooking spray; To serve warm pitta bread; 4 20cm soaked wooden skewers; 14oz minced lamb, fridge cold; 0.7oz fresh breadcrumbs, soaked briefly in cold water and squeezed out; 2 (approx. 21oz) aubergines, each cut into 6 wedges; Step 2 Mix the aubergines with the 2 tablespoons of oil and season to taste; Step 4 Insert the crisper plate into the Zone 2 drawer and place the aubergines inside. Insert the drawer in unit; Step 6 Carefully give the aubergines a turn at least twice whilst cooking so they brown evenly. Check towards the end. They may need a couple more minutes; Step 7 When cooking is complete, serve hot, with warm pitta. Garnish with roughly chopped parsley and coriander and sprinkled with Aleppo pepper, if desired

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TIP: Serve with mint yogurt sauce by combining 150ml Greek or whole milk yogurt with a handful of chopped mint and salt to taste.

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Ingredients

400g minced lamb, fridge cold
20g fresh breadcrumbs, soaked briefly in cold water and squeezed out
1 spring onion, chopped finely
1 clove garlic, minced
2 tsp Baharat spice mix
1 1/2 tbsp finely chopped coriander
1 1/2 tbsp finely chopped parsley
2 tbsp olive oil
2 (approx. 600g) aubergines, each cut into 6 wedges
1 tsp salt
1 tsp pepper
To garnish extra roughly chopped parsley and coriander
To sprinkle Aleppo chilli flakes (optional)
Oil cooking spray
To serve warm pitta bread
4 20cm soaked wooden skewers
14oz minced lamb, fridge cold
0.7oz fresh breadcrumbs, soaked briefly in cold water and squeezed out
2 (approx. 21oz) aubergines, each cut into 6 wedges
Step 2 Mix the aubergines with the 2 tablespoons of oil and season to taste
Step 4 Insert the crisper plate into the Zone 2 drawer and place the aubergines inside. Insert the drawer in unit
Step 6 Carefully give the aubergines a turn at least twice whilst cooking so they brown evenly. Check towards the end. They may need a couple more minutes
Step 7 When cooking is complete, serve hot, with warm pitta. Garnish with roughly chopped parsley and coriander and sprinkled with Aleppo pepper, if desired