Lamb koftas with muhammara and pomegranate-glazed aubergine
This Middle Eastern-style dish serves spicy lamb koftas with a red pepper dip and sticky aubergine.
Ingredients
For the pomegranate-glazed aubergine
- 2 large aubergines, peeled and cut into 2.5cm/1in thick slices
- 3–4 tbsp olive oil
- 2 tbsp pomegranate molasses
- 3 tbsp runny honey or maple syrup
- 1 spring onion, thinly sliced diagonally from root to tip
- generous handful salted peanuts, toasted and roughly chopped
- sea salt flakes
For the koftas
- 500g/1lb 2oz lamb mince (20% fat)
- 4 spring onions, thinly sliced from root to tip
- 1 heaped tbsp dried wild oregano
- 2 tbsp dried barberries
- 2 tsp pul biber chilli flakes
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 2 garlic cloves, crushed
- 50²µ/1¾´Ç³ú pine nuts
- ½ tsp bicarbonate of soda
- sea salt flakes and freshly ground black pepper
For the muhammara
- 480–500g jar roasted red peppers in brine
- 100²µ/3½´Ç³ú hazelnuts, roasted and chopped
- 2 garlic cloves, minced
- ½ slice white bread, torn into small chunks
- 3 tbsp olive oil, plus extra for drizzling
- 1 tsp chilli flakes
- ½ lemon, juice only
- 1 small packet (about 30g/1oz) fresh flatleaf parsley, finely chopped
- sea salt flakes and freshly ground black pepper
To serve
- 2 mini baguettes
- pickled cucumbers, sliced
- spring onions, thinly sliced
- handful pomegranate seeds
- dill sprigs
- mixed salad leaves
- Greek-style yoghurt
- toasted mini pitta breads
Method
To make the aubergine, preheat the oven to 220C/200C Fan/Gas 7. Line a large roasting tin with baking paper. Brush both sides of the aubergine slices with the oil and arrange in a single layer in the tin. Roast for 22–25 minutes until cooked through but not browned.
Mix the pomegranate molasses and honey together in a small bowl until evenly combined. Use a pastry brush to brush the mixture evenly over the aubergines on both sides, then sprinkle with a little salt.
Roast for another 5–6 minutes until the glaze is thick and sticky. Scatter with the spring onion and peanuts. Keep warm.
To make the koftas, preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with baking paper.
Place all of the ingredients in a large bowl and season with a generous amount of salt and pepper. Using your hands, work the ingredients together really well for a couple of minutes until there is an evenly combined paste.
Divide the meat mixture into eight portions (to be as precise as possible, weigh the mixture and then divide it). Shape each into an even-shaped sausage about 9–10cm/3½–4in long.
Place on the baking tray and bake for 12–14 minutes, until browned on top.
To make the muhammara, drain the roasted peppers well and pat dry with kitchen paper to remove as much excess liquid as possible. Put the hazelnuts, garlic and peppers into a small food processor and blend together.
Add the bread, olive oil and chilli flakes and season with a generous amount of salt and pepper. Blend again until smooth.
Decant the mixture into a bowl, add the lemon juice and parsley and mix well. Season to taste again and drizzle with some olive oil.
To serve, place the lamb koftas on a large platter with the sides, muhammara dip and glazed aubergines alongside in bowls.
