Roasted aubergine with crispy lamb & curried turmeric yogurt
- Helena Busiakiewicz
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Serves 4 - 6
Easy
Prep: 15 mins
Cook: 45 mins
A star rating of 4.4 out of 5.17 ratingsRate
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Showcase aubergines at their best and serve this sharing centrepiece with flatbreads for scooping, or rice and lemon wedges for squeezing over
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
2 large aubergines
sliced into 2cm-thick rounds
-
3 tbsp olive oil
-
1 red onion
finely chopped
-
500g 20% fat lamb mince
-
1 large garlic clove
grated
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2 tsp ground cumin
-
1 tsp ground coriander
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1 tsp Aleppo chilli flakes
-
¼ tsp ground cardamom
-
15g mint leaves
picked
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lemon wedges
and flatbreads or cooked rice, to serve
For the pickled chillies
-
1 red chilli
finely sliced
-
2 tbsp white wine vinegar
-
1 tsp sugar
For the curried turmeric yogurt
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300g thick Greek-style yogurt
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1 ½ tsp ground turmeric
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1 small garlic clove
finely grated
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1 lemon
zested and juiced
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Nutrition: Per serving (6)
- kcal396
- fat30g
- saturates13g
- carbs9g
- sugars7g
- fibre5g
- protein20g
- salt0.23g
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Method
-
step 1
Heat the oven to 220C/200C fan/gas 7. Put the aubergines in a large bowl, drizzle over 2 tbsp oil and season well. Arrange in a single layer on a large baking tray, and bake for 25-30 mins, or until golden.
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step 2
Meanwhile, make the pickled chillies. Put the chillies in a small, non-metallic bowl along with a pinch of salt. Pour over the vinegar, add the sugar and stir to dissolve. Set aside in the fridge to pickle while you make the rest.
-
step 3
For the turmeric yogurt, put all the ingredients in a small bowl, season with salt and pepper and mix well. Chill until ready to serve.
-
step 4
Heat the remaining oil in a large frying pan over a medium heat and, once shimmering, cook the onion with a pinch of salt for 5 mins until starting to soften. Add the mince, breaking it up using a wooden spoon so it’s in a single layer. Turn the heat up to medium-high and cook for 7-8 mins, stirring often until dark brown and starting to crisp.
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step 5
Just before the mince is fully crisp, add the garlic and spices, stirring well to coat. Cook for 2-3 mins more, then season with salt and pepper. Transfer to a bowl.
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step 6
To serve, spoon the yogurt onto a large platter. Top with the roasted aubergines, then the crispy lamb. Scatter over the pickled chillies and mint leaves, then spoon over a few splashes of the pickling liquid. Serve with flatbreads or rice and lemon wedges for squeezing over.
Recipe from Good Food magazine, September 2025
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A star rating of 4.4 out of 5.17 ratings
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