This traditional Middle Eastern dish is silky smooth and packed with protein.
|Prep time||20 minutes|
|Cook time||20 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the aubergine, heat a grill. Prick the aubergine all over with a fork and rub with a little olive oil and salt.
Place the aubergine on the hot grill and cook for 15-20 minutes, turning occasionally, until it is charred and starts to collapse. Once the aubergine begins to deflate, place it in a bowl and cover it with cling film. Set aside.
To make the lobster, cut the underside of the tail with a pair of scissors and pull the tail from the shell. Keep the hard shell aside.
Remove the vein and slice the tail into 1cm slices.
Finely grate 4g of garlic into a bowl and add a squeeze of lemon and a pinch of 7-spice mix. Add the oil and the tail and mix well.
Season with the salt and return the marinated meat into the shells.
Place the filled shells on the grill over a medium heat to cook gently.
To make the fattoush, brush the pita lightly with oil and place on the coldest part of the grill to toast and dry out, approx. 5-6 minutes. It should be crunchy once done. Alternatively, this can be done in the oven at 170°C, gas mark 3 , for 15 minutes. Break into pieces and set aside.
Cut the cucumbers, red onion and tomatoes into small pieces and finely chop the mint and parsley. Place in a bowl. Season with a squeeze of lemon, pinch of salt and a drizzle of olive oil. Set aside.
Drain the chickpeas and rinse with water. Set aside.
In a bowl, mix the yoghurt with 4g of finely grated garlic and a squeeze of lemon. Season with the salt and adjust the consistency with a little water if need be. Set aside.
To make the nut brown butter, place the butter in a small pot and heat until it starts to brown. Add the pine nuts and almonds and cook until golden, then add a squeeze of lemon to stop it from burning. Season with a pinch of salt and the 7-spice mix.
To assemble the dish, remove the charred skin from the aubergine. Arrange the aubergine in a bowl along with the lobster meat. Drizzle any of the extra lobster juice marinade from the shells over. Season lightly with the salt.
Top the aubergine and lobster with the cucumber-tomato salad - making sure to drain away any excess juice - followed by a few chickpeas and crisp pita pieces. Cover this with a thin layer of the garlic yoghurt, making sure to cover the entire salad.
Decorate with a few of the warm toasted nuts from the brown butter. For added richness, drizzle with some of the brown butter.