Spiced Lamb & Eggplant Koftas

Ingredients
For the Tomato Dip:
3 tbs tomato purée
4 tbs cold water
1 tsp brown sugar
1 tsp vinegar
1/4 tsp chili powder
1/4 tsp chopped mint

For the Koftas:
350 g minced lamb
3 tbs oil
225 g eggplant - finely diced
50 g fresh breadcrumbs
2 tsp tomato purée
2 tsp ground cumin
1 tsp ground allspice
1 tsp chili powder
1/4 tsp salt

Instructions
To prepare the dip:
Place all ingredients in a small saucepan and simmer gently for 1 minute. Cool.

To prepare the koftas:
Heat the oil and fry the aubergine until soft. Drain and cool.
Combine the lamb with the breadcrumbs, tomato purée, cumin, allspice, chili powder and salt.
Stir in the aubergine and mix thoroughly.
Divide the mixture into 8 pieces and roll into 'sausage' shapes.
Push a metal skewer through the length of the 'sausage' to form a kofta.
Cook for 10-15 minutes on the barbecue or under the grill, turning occasionally, until cooked throughout.

Accompany with the tomato dip and a crisp salad.

Compliments of your friendly Independent Butcher shop