Description
This Roasted Aubergine with Crispy Lamb and Curried Turmeric Yogurt is a vibrant and flavorful dish combining tender, golden roasted aubergine slices with spiced, crispy lamb mince. Complemented by a tangy turmeric yogurt and pickled chillies, it offers layers of texture and taste, perfect for a comforting yet exotic meal served with flatbreads or rice.
Ingredients
Scale
Aubergine
- 2 large aubergines, sliced into 2cm-thick rounds
- 3 tbsp olive oil, divided
Lamb and Spices
- 1 red onion, finely chopped
- 500g lamb mince (20% fat)
- 1 large garlic clove, grated
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp Aleppo chilli flakes
- ¼ tsp ground cardamom
- 15g mint leaves, picked
- Salt and pepper, to season
Pickled Chillies
- 1 red chilli, finely sliced
- 2 tbsp white wine vinegar
- 1 tsp sugar
- Pinch of salt
Curried Turmeric Yogurt
- 300g thick Greek-style yogurt
- 1 ½ tsp ground turmeric
- 1 small garlic clove, finely grated
- 1 lemon, zested and juiced
- Salt and pepper, to season
To Serve
- Lemon wedges
- Flatbreads or cooked rice
Instructions
- Roast the Aubergines: Preheat the oven to 220°C (200°C fan)/gas mark 7. Place aubergine slices in a large bowl, drizzle with 2 tbsp olive oil, and season well with salt and pepper. Arrange slices in a single layer on a large baking tray. Roast for 25-30 minutes until golden and tender.
- Make Pickled Chillies: In a small, non-metallic bowl, combine finely sliced red chilli with a pinch of salt. Pour over white wine vinegar and add sugar, stirring to dissolve. Place in the fridge to pickle while preparing the rest of the dish.
- Prepare Curried Turmeric Yogurt: In a small bowl, mix Greek yogurt with ground turmeric, finely grated garlic, lemon zest, and lemon juice. Season with salt and pepper, then chill until serving.
- Cook the Lamb Mixture: Heat the remaining 1 tbsp olive oil in a large frying pan over medium heat. Add chopped red onion with a pinch of salt and cook for 5 minutes until beginning to soften. Add the lamb mince, breaking it up with a wooden spoon into a single layer. Increase heat to medium-high and cook for 7-8 minutes, stirring frequently until lamb is dark brown and crispy in spots.
- Add Garlic and Spices: Once the lamb is nearly crispy, stir in grated garlic, ground cumin, coriander, Aleppo chilli flakes, and cardamom. Cook for an additional 2-3 minutes to blend flavors. Season with salt and pepper, then transfer to a bowl.
- Assemble and Serve: Spread the curried turmeric yogurt onto a large serving platter. Layer the roasted aubergines on top, followed by the crispy lamb mixture. Scatter pickled chillies and fresh mint leaves over the dish, then spoon a few splashes of the pickling liquid for extra tang. Serve alongside lemon wedges and warm flatbreads or cooked rice.
Notes
- For a spicier dish, increase the amount of Aleppo chilli flakes or pickled chillies.
- You can substitute lamb mince with beef or plant-based mince if preferred.
- Make sure to slice aubergines evenly for uniform cooking.
- The turmeric yogurt can be made a few hours in advance to allow flavors to meld.
- Use Greek-style yogurt for a thick consistency that balances the spices well.
- Leftovers can be stored in the fridge for up to 2 days, though the aubergines are best eaten fresh.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Keywords: roasted aubergine, lamb mince, turmeric yogurt, pickled chillies, Mediterranean recipe, roasted vegetables, spiced lamb, healthy dinner, Greek yogurt
