Aubergine Kebbeh

• olive oil
• 1 aubergine, cut into 1 cm dice
• 1 onion, finely diced
• 1 garlic clove, minced
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 120g burghul cooked
• juice of 1 lemon
• 1 beef tomato, blanched, peeled and quartered
• fresh coriander leaves (I substituted it with Mint)
• Salt and Freshly ground pepper

Heat oil in a frying pan over medium hear, add aubergine and fry until golden. Add the onion, garlic, paprika and cumin and cook for a further 5-8 minutes. add the cooked burghul and saute together for 2 minutes. season to taste, add lemon juice and remaining oil and leave to cool.

For the vinaigrette (the original recipe called for 1 bell pepper I substituted with cucumber)

• 1/2 a cucumber
• 2 teaspoons superfine capers
• 1 tablespoon chopped fresh coriander
• 1 tablespoon chopped fresh mint
• 2 tablespoon sherry vinegar
• 6 tablespoon olive oil
• pinch of sugar
• salt and freshly ground pepper

Mix all the ingredients together in a bowl and season to taste.

For the mint yogurt

• 4 tablespoon natural yogurt
• 1 tablespoon chopped fresh mint

Mix the yogurt and fresh mint together in a bowl.

Now take a 5cm cutter and place on a serving plate. Fill with the kibbeh mixture. Using another 5cm cutter, cut out a circle from each quarter of tomato and place on the kibbeh and press down to compress the mixture. Prepare four servings in the same way and brush the tops with olive oil. Spoon the vinaigrette around each kibbeh and garnish with a spoonful of the mint yogurt. Serve chilled. UMMMM JUST DELICIOUS X