Lamb Kofte Mezze With Baba Ganoush

Preheat the oven to 240ºC/ 220ºC (fan)/ 475ºF/ Gas 9

Chop the aubergine[s] into 4 [8] wedges and pierce each wedge with a fork a few times, then wrap the garlic cloves (skins on) in tin foil

Add the pierced aubergine wedges and wrapped garlic cloves to a baking tray, then put the tray in the oven and cook for 30-35 min or until the aubergine is soft and brown

Meanwhile, chop the red onion[s] (skins on) into wedges

Add the lamb mince, panko breadcrumbs and ground cumin to a large bowl with a generous pinch of salt and pepper

Mix thoroughly with clean hands until fully combined, then shape into 6 [12] koftes

Add the red onion wedges to one half of a separate tray, drizzle with olive oil and season with a pinch of salt and pepper 

Add the lamb koftes to the other half of the tray

Put the tray in the oven and cook for 15-20 min until the onions are tender and the kofte are browned and cooked through

Meanwhile, cut the lemon[s] in half 

Squeeze the juice of 1/2 [1] lemon into a large bowl

Add 2 tbsp [4 tbsp] olive oil and a generous pinch of salt and pepper and mix to combine

Wash, then add the baby leaf spinach to the bowl and give it a gentle mix up until coated in the dressing

Once the aubergine and garlic has softened, transfer to a clean chopping board (reserve the tray) and allow to cool slightly

Meanwhile, squeeze the juice of the remaining lemon into a small bowl

Add the tahini, 2 tbsp [4 tbsp] olive oil and a generous pinch of salt and pepper 

Add the pitta bread to the reserved baking tray

Put the tray in the oven for 3-4 min or until warmed through

Once cool enough to handle, scoop the soft aubergine flesh out of the skin with a spoon

Squeeze the soft roasted garlic out of its skin 

Add the garlic and aubergine flesh to the tahini bowl and give everything a good mix up – this is your baba ganoush