Lamb and beef kebabs with burnt aubergine

Char the aubergine over an open flame (either directly over a gas hob or barbecue) on all sides for 10 mins or until the aubergine is completely scorched on the outside and soft on the inside. Allow the aubergine to cool enough so you can handle it, but don’t let it cool completely as it will be harder to peel.

Cut the stem off the aubergine, then peel off the charred skin and put the flesh into a sieve. Leave until most of the liquid has drained away, then chop it into large chunks.

Put the chopped aubergine in a bowl with the beef, lamb and garlic. Season with ¾ tsp sea salt flakes salt and ½ freshly ground pepper and mix until combined, then shape into patties or cylinder-shaped kebabs (about 50-60g each). Put the kebabs on a tray and chill for at least 3 hrs until firm.

Remove the kebabs from the fridge 20 mins before cooking. They are best cooked over a hot charcoal grill, but can also be cooked in a hot griddle pan.

Cook for 4-5 mins, turning a couple of times, until browned on the outside and heated through but still slightly pink in the middle. Serve with tahini, chopped salad and steamed basmati rice.