Yotam Ottolenghi served up stuffed aubergine with lamb and pine nuts on Saturday kitchen.

The ingredients are: For the stuffed aubergine with lamb and pine nuts, 4 medium aubergines (about 1.2kg), halved lengthways, 6 tbsp olive oil, 1½ tsp ground cumin, 1½ tbsp sweet paprika, 1 tbsp ground cinnamon, 2 medium onions (340g/12oz in total), finely chopped, 500g lamb mince, 50g pine nuts, 20g flatleaf parsley, chopped, 2 tsp tomato puree, 3 tsp caster sugar, 150ml cold water, 1½ tbsp lemon juice, 1 tsp tamarind paste, 4 cinnamon sticks, salt and black pepper, 1 loaf sourdough, to serve (optional).

For the tahini dressing: 125g natural yoghurt, 50g tahini, 1 garlic clove, finely chopped, 2 tsp lemon juice, 1 small bunch coriander, chopped, salt and freshly ground black pepper.

See more recipes by Yotam in his book titled: Ottolenghi COMFORT available from Amazon now.