Ingredients

Steps

• Mix lamb mince with spices, garlic, lime, chilli, and coriander in a bowl.
• Form the mixture into long cylinder shapes and chill on a tray for two hours.
• Shallow fry koftas in oil or bake at 200°C for 25 minutes until cooked through.
• Roast aubergines over a gas flame until skins are blackened then peel away the skin.
• Blend aubergine flesh with garlic, tahini, lemon, cumin, salt, and pepper into a rough paste.
• Transfer dip to a dish, drizzle with olive oil, scatter with parsley, and serve with flatbreads.