Step 1

Preheat oven to 230degC/445 Fahrenheit or BBQ to high.

Step 2

Prick eggplants in several places with a fork or tip of a sharp knife. Place whole eggplants on an oven tray and place in the oven for 1 hour or until their skins are charred and blackened.

Step 3

Leave eggplants to cool for 5-10 minutes, then peel their skins off (they should come off easily), chop the flesh and add to a food processor, along with lemon juice, garlic, tahini and extra-virgin olive oil. Blend until smooth. Season to taste with salt and pepper. Keep warm.

Step 4

Heat olive oil in a large fry pan over medium high heat. Add lamb mince, spices and salt, and cook until well browned, 7-10 minutes. If at any time the spices are sticking to the bottom of the pan and burning, just add a couple of tablespoons of water to the pan and continue cooking.

Step 5

To serve, spoon eggplant puree into a serving bowl or platter. Dollop over yoghurt, scatter over lamb mince and drizzle over melted butter. Garnish with fresh herbs, and sprinkle over sumac. Serve with warm flatbreads, cucumber and tomato.