Aubergine and lamb kebab

I have eaten this skewer of sliced aubergine with seasoned lamb mince in a number of Turkish restaurants but it has never really lived up to its promise. It should work, I knew it, and I proved myself right. The aubergine cooks slowly with the juices of the lamb and takes up all the flavour and moistness.

Chegworth Valley were the first on the farmers’ market this year to have aubergine and the lamb mince was from Layer Marney.

I served this with flatbreads, a chopped tomato salad and chargrilled asparagus dressed with fresh mint and labneh.

Serves 2


1 medium aubergine; 250 g minced lamb; 2 cloves garlic. finely grated or crushed; 2 tsp thyme leaves and flowers; 1 tsp ground cumin; ½ tsp ground fennel; 1 tsp ground allspice; ½ tsp chilli flakes; salt and pepper; olive oil


Set oven to 180ºC. Slice aubergine and rub with olive oil. Mix together lamb mince, garlic, spices, thyme and seasoning and form into a sausage shape and cut or pull into pieces (about 6 or 7). Thread the stalk end of the aubergine onto the skewer then push on a piece of lamb. Repeat with the rest of the lamb and aubergine. Place in roasting dish, rub over some olive oil and roast in the oven for about 20 minutes, until the skin of the aubergine has wrinkled well and it is all cooked through.

Serve and help yourself.


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