Thomasina Miers’ Recipe for Spiced Lamb and Aubergine Fatteh

amp.theguardian.com

Tranquil House

2 aubergines, cut into 2cm chunks

6 tbsp olive oil

3 large pitta breads, split open like a book and ripped into large pieces

2 medium red onions, peeled and finely chopped

2 tsp cumin seeds

2 tsp coriander seeds

1 tsp allspice

2 garlic cloves, peeled and crushed

1 tsp salt

1 tsp ground cinnamon

1 tsp smoked paprika

400g lamb mince

2 tbsp pomegranate molasses

subheading: For the chickpeas:

3 tbsp olive oil

2 garlic cloves, peeled and crushed

1 x 400g tin chickpeas, drained and rinsed

subheading: For the garlic yoghurt:

½ garlic clove, crushed

100g Greek yoghurt

1 tbsp olive oil

subheading: To serve:

1 small handful each mint and parsley leaves, roughly chopped

3 tbsp toasted pine nuts

1 pinch pul biber (Turkish chilli flakes) or paprika, to serve

A scattering of pomegranate seeds (optional)

Directions at amp.theguardian.com

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