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