Turkish-Style Ali Nazik Lean Beef Kebab With Aubergine Yoghurt

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Cut your aubergine[s] in half lengthways (including the stalk), then score the flesh in a criss-cross pattern, taking care not to cut through to the skin

Add the aubergine halves to a baking tray (or two!)

Put the tray[s] in the oven for 30-35 min or until very tender – this is your roasted aubergine

Peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pot (with a lid) over a medium heat with a knob of butter

Once hot, add your cumin seeds and cook for 1-2 min or until fragrant

Once fragrant, add your white long grain rice, 225ml [300ml] [450ml] cold water and a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add your lean beef mince and cook for 5-7 min or until beginning to brown, breaking it up with a wooden spoon as you go

Once browned, add the diced onion, half the chopped garlic (you'll use the rest later!), season with a pinch of salt and cook for 1-2 min or until fragrant

Once fragrant, add your ras el hanout, tomato paste, 1 tsp [1 1/2 tsp] [2 tsp] sugar and 100ml [130ml] [180ml] cold water

Season with a pinch of salt and pepper and cook for a further 4-5 min or until thickened and the beef is cooked through (no pink meat!) – this is your Turkish-style ali nazik lean beef kebab

Once the aubergine is very tender, scoop the softened flesh out of the skin[s] with a fork, discard the skin[s]

Tip: Carefully hold the stalk[s] (they will be hot!) to scrape the flesh out easily

Chop the scooped aubergine flesh finely

Add the chopped aubergine flesh to a bowl with the remaining chopped garlic (not a big garlic fan? Try using less!), natural yoghurt and a pinch of salt and pepper

Stir it all together – this is your aubergine yoghurt

Strip your mint from their stems and chop them roughly, discard the stems