Sabrina Ghayour served up tasty lamb koftas with muhammara and pomegranate-glazed aubergine on Saturday Kitchen.<\/p>\n
The ingredients for the pomegranate-glazed aubergine are: 2 large aubergines, peeled and cut into 2.5cm thick slices, 3\u20134 tbsp olive oil, 2 tbsp pomegranate molasses, 3 tbsp runny honey or maple syrup, 1 spring onion, thinly sliced diagonally from root to tip, generous handful salted peanuts, toasted and roughly chopped and sea salt flakes.<\/p>\n
For the koftas: 500g lamb mince (20% fat), 4 spring onions, thinly sliced from root to tip, 1 heaped tbsp dried wild oregano, 2 tbsp dried barberries, 2 tsp pul biber chilli flakes, 1 tsp cumin seeds, 1 tsp ground coriander, 2 garlic cloves, crushed, 50g pine nuts, \u00bd tsp bicarbonate of soda, sea salt flakes and freshly ground black pepper.<\/p>\n
To serve: 2 mini baguettes, pickled cucumbers, sliced, spring onions, thinly sliced, handful pomegranate seeds, dill sprigs, mixed salad leaves, Greek-style yoghurt topped with harissa and toasted mini pitta breads.<\/p>\n
For the muhammara: 480\u2013500g jar roasted red peppers in brine, 100g hazelnuts, roasted and chopped, 2 garlic cloves, minced, \u00bd slice white bread, torn into small chunks, 3 tbsp olive oil, plus extra for drizzling, 1 tsp chilli flakes, \u00bd lemon, juice only, 1 small packet (about 30g) fresh flatleaf parsley, finely chopped, sea salt flakes and freshly ground black pepper.<\/p>\n