Roasted Eggplant with Spiced Lamb and Tahini

, from Issue #82. December, 2018
Photography by Vanessa and Michael Lewis.
Roasted Eggplant with Spiced Lamb and Tahini

Tender roasted eggplant is an ideal match with this Middle Eastern spiced lamb topped with yoghurt, tahini and pomegranate seeds.

Serves: 6


3 medium eggplants, halved lengthways
2 tablespoons extra virgin olive oil
500 grams lamb mince
2 tablespoons tomato paste
2 cloves garlic, crushed
1 teaspoon each ground coriander and cumin
½ teaspoon each smoked paprika and cinnamon
½ teaspoon chilli flakes
sea salt and ground pepper
1 tablespoon of tamari
2 tablespoons lemon juice
2 tablespoons pomegranate molasses
To serve
Yoghurt, tahini and pomegranate seeds
200 grams feta, sliced into 4 pieces
sliced tomatoes
sliced red onion
olive oil, salt and pepper, herbs


Preheat the oven to 180°C fan bake.

Brush the eggplants with oil and place on a baking tray. Season then roast until tender, about 30-40 minutes.

Lamb: Heat the oil in a sauté pan and when hot, add the mince, breaking it up with a wooden spoon so there are no big lumps. Stir in the tomato paste and garlic and cook for 2 minutes. Add all the spices, season well and keep cooking over a high heat, stirring constantly until the lamb is glossy and the pan is quite dry. Stir in the soy and lemon juice and let it bubble up. Take off the heat and stir in the pomegranate molasses.

To serve: Place the eggplant on plates and spoon over the lamb. Drizzle with yoghurt and tahini then scatter over the pomegranate seeds. Serve the feta, tomatoes and red onion alongside and drizzle with olive oil, salt, a grind of pepper and herbs.