Fatteh Makdous (baby aubergines stuffed with lamb in tomato‑tahini sauce)

• oil

  for deep frying

• baby aubergines8
• flatbread↗2 large round

  cut into cubes

• cashews↗

  for serving

• oil

  for frying

• cumin seeds↗¼ tsp tsp
• garlic clove↗1

  minced

• tomato paste1 tbsp tbsp
• madras powder↗½ tsp mild tsp

  mild

• black pepper↗½ tsp tsp
• ground cumin↗½ tsp tsp
• seven spice blend↗½ tsp tsp

  (see tip below)

• lamb mince100g g
• olive oil↗

  for frying

• pine nuts↗25g g
• грецький йогурт↗200ml
• тахіні↗4 tbsp
• лимон↗½

  вичавлений сік

• зубчик часнику↗1

  подрібнений

Step-by-step instructions

1. 1

   First, make the red sauce. Heat a little oil in a pan, then add cumin seeds and sauté until fragrant. Add the remaining ingredients together with ½ tsp salt and 200 ml water and cook until the sauce thickens slightly – it should have a consistency of single‑cream.

2. 2

   Trim the tops of the baby aubergines, then remove the skin in strips and scoop out the core with a small sharp knife or the tip of a teaspoon. Soak the aubergines in salted cold water to preserve colour, then drain well, gently press and pat dry.

3. 3

   Pour oil into a pan so it fills about one‑third, and heat until a piece of bread browns in 30 seconds. Fry the flatbread pieces in plenty of oil until crisp and golden, about 30‑40 seconds, then drain well. Fry the aubergines in batches for 4‑5 minutes until golden and soft, then drain on paper towels.

4. 4

   Fry the lamb mince in a pan with a little olive oil until golden and cooked through, then add pine nuts and season. Stuff the aubergines with the mince mixture – you can fill the opening at the end or split the aubergines in half and add the filling (this method allows using more mince). Place the stuffed aubergines in a pan with 6 tbsp red sauce and cook for 5 minutes.

5. 5

   Place Greek yogurt, tahini, lemon juice, garlic and a pinch of salt in a bowl and mix well. If the mixture seems too thick, add a little cold water. This can be prepared ahead and kept in the fridge until serving.

6. 6

   To serve, place the tahini‑yogurt sauce in a large bowl. Add a handful of crunchy flatbread pieces, the aubergines and all the red sauce. Garnish with cashew sprinkling, and serve the remaining bread chips separately.