Method
- Prick the aubergines all over with a skewer. Carefully place over a medium gas flame and cook for 3–4 minutes on each side, turning four times, or until tender. You should be able to poke a skewer into the charred skin and straight through the flesh when it is cooked. Leave to cool. When cool to the touch, remove and discard the burnt skin. Cut off the tops and finely chop the flesh. Tip into a mixing bowl and add the yogurt and a generous pinch of salt and black pepper. Mix together really well.
- Meanwhile, heat the oil in a frying pan over a high heat and add the lamb. Fry for 8–10 minutes until golden. Add the tomato purée,1 teaspoon of the Turkish pepper flakes, the oregano and a good pinch of salt. Mix together and then remove from the heat.
- Put the butter in a small pan and heat for 1–2 minutes over a medium heat until bubbling. Add the remaining Turkish pepper flakes and mix well. Remove from the heat and leave for a few minutes to infuse.
- To serve, spread the glorious aubergines out onto a serving platter. Spoon over the golden nuggets of lamb and scatter over the parsley.Drizzle over the red butter and serve immediately with warm flatbreads.
Turkish Delights by John Gregory-Smith © John Gregory-Smith, 2015 published by Kyle Books, Hardback £20.00
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Ingredients
Serves 4
2 aubergines
200g Greek yogurt
2 tablespoons olive oil
500g lamb mince (20 per cent fat)
2 teaspoons tomato purée
2½ teaspoons Turkish pepper flakes
½ teaspoon dried oregano
30g butter
a handful of chopped flat-leaf parsley leaves
sea salt and freshly ground black pepper
flatbreads, to serve
