Lamb koftas with muhammara and pomegranate-glazed aubergine

1. 1

   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.

2. 2

   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.

3. 3

   Roast for another 5-6 minutes until the glaze is thick and sticky. Scatter with the spring onion and peanuts. Keep warm.

4. 4

   To make the koftas, preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with baking paper.

5. 5

   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.

6. 6

   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.

7. 7

   Place on the baking tray and bake for 12-14 minutes, until browned on top.

8. 8

   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.

9. 9

   Add the bread, olive oil and chilli flakes and season with a generous amount of salt and pepper. Blend again until smooth.

10. 10

    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.

11. 11

    To serve, place the lamb koftas on a large platter with the sides, muhammara dip and glazed aubergines alongside in bowls.

1 serving ≈ 375 g

Nutrition values are estimates. - means data is unavailable.