Yasmin Khan showcased her Palestinian Aubergine and feta kefte recipe on Sunday Brunch.

The ingredients are: 600g aubergines (about 2 large ones) chopped into 1cm squares, 3 tablespoons light olive oil, plus more for the tray, sea salt and freshly ground black pepper, 175g bulgur wheat, 1/2 teaspoon cumin seeds, 1/2 teaspoon coriander seeds 1 garlic clove, finely chopped, 10g mint leaves, finely chopped, 15g parsley leaves, finely chopped, 175g feta cheese, crumbled 50g sunflower and pumpkin seeds, 2 eggs, lightly beaten finely grated zest of 1 unwaxed lemon and keep well for a few days in the fridge.

See the recipe in Yasmin’s book titled: Zaitoun: Recipes and Stories from the Palestinian Kitchen available from Amazon now.