Spiced Lamb Koftas with Smoky Aubergine Dip and Skillet Flatbreads

Pierce the whole aubergines deeply 6 to 8 times with a fork to release internal steam pressure, then arrange them evenly on a rimmed baking sheet.

Roast the aubergines in an oven preheated to 230°C (450°F) for 35 minutes until completely collapsed, tender, and darkly charred on all sides.

Transfer the hot charred aubergines into a heatproof mixing bowl, cover tightly with a plate or inverted bowl, and let steam for 10 minutes to loosen skins.

Peel charred skins away using a chef knife on the produce cutting board, discard stems, and let the warm pulp drain in a fine-mesh sieve set over a bowl for 15 minutes.

Mash the drained aubergine flesh inside a clean mixing bowl with a fork until broken down into a coarse, fibrous pulp.

Whisk tahini, minced garlic, lemon juice, 20ml extra virgin olive oil, 4g salt, and 1g cumin into the mashed aubergine with a spoon until pale and emulsified.

Whisk flour, baking powder, and 3g salt together in a mixing bowl, then stir in 150g yogurt and 15ml olive oil until a shaggy dough forms.

Knead the shaggy dough on a clean work surface for 3 minutes until smooth, cohesive, and lightly elastic.

Place dough back into the mixing bowl, cover with a clean kitchen towel, and rest at room temperature for 15 minutes to relax the gluten network.

Combine chilled ground lamb, drained grated onion, 3 minced garlic cloves, parsley, mint, cumin, coriander, paprika, cinnamon, cayenne, 7g salt, and black pepper in a separate meat prep bowl, using dedicated raw-meat utensils to avoid cross-contamination.

Knead the seasoned ground lamb mixture vigorously by hand for 3 minutes until proteins emulsify and the mixture becomes sticky, fibrous, and holds together cleanly.

Divide the lamb mixture into 8 equal portions of about 70g each, press firmly onto flat metal skewers, and mold into elongated cylindrical logs 2.5cm (1 inch) thick.

Divide the rested flatbread dough into 4 equal pieces and roll each out with a rolling pin on a lightly floured surface into a round roughly 3mm (1/8 inch) thick.

Cook the flatbreads one at a time in a dry, ungreased cast iron skillet heated over medium-high heat at 200°C (400°F) for 90 seconds per side until puffed with charred spots, then wrap in a clean kitchen towel to keep warm.

Heat 15ml olive oil in the same cast iron skillet over medium-high heat to 190°C (375°F) until shimmering but not smoking.

Sear the skewered lamb koftas in the hot skillet for 8 to 10 minutes, rotating with tongs every 2 minutes, until evenly browned on all sides and the internal temperature reaches at least 71°C (160°F) on an instant-read digital food thermometer.

Transfer cooked koftas to a serving platter and let rest for 3 minutes to allow juices to settle within the meat.

Spoon the smoky aubergine dip into a shallow bowl, drizzle with olive oil, scatter pomegranate seeds across the dip, and serve immediately alongside hot rested koftas and warm skillet flatbreads.