The finished recipe. Adana-Style Lamb Skewers with Charred AubergineIngredients 1 to 6. 150 g Lamb mince, lean (Weighed raw.). 220 g Aubergine (One medium, sliced lengthways into 1 cm slabs.). 100 g Greek yogurt, 0% fat. 30 g Pomegranate seeds. 40 g Red onion (Grated into the meat, squeezed of its juice first.). 5 g Olive oil (Brushed on the aubergine. The lamb needs none.)Ingredients 7 to 11. 1 to 2 tsp Chilli flakes. 1 tsp Ground cumin. A handful, chopped Fresh parsley. 1 clove, about 3 g Garlic. To taste SaltStep 1. Knead the lamb with the squeezed onion, chilli flakes, cumin, half the parsley and salt for a full minute until it turns sticky. Press it along two flat skewers in a long strip.Step 2. Brush the aubergine slices with the oil and salt them. Grill them under a hot grill for five minutes a side until soft and charred.Step 3. Grill the skewers for four minutes a side alongside, until browned and firm to the touch.Step 4. Stir the crushed garlic into the yogurt. Lay the aubergine on the plate, the skewers on top, and spoon over the yogurt, pomegranate and the rest of the parsley.
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