Ingredients
- 2 red capsicums (peppers)
- 1 eggplant (aubergine), cut into 8 thick slices
- 3 tablespoons olive oil
- 3 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- 3 tablespoons chopped coriander (cilantro) stems and leaves
- 750 g (1 lb 10 oz) minced (ground) lamb
- 1 small red onion, diced
- oil, for brushing
- 8 thick slices sourdough bread
- 200 g (7 oz) ready-made baba ghanoush
- 60 g (2 oz) baby rocket (arugula) leaves
- 125 g (4½ oz/½ cup) whole-egg mayonnaise
- 3 garlic cloves, crushed
Method
1. Heat the grill (broiler) to high. Cut the capsicums into quarters, discarding the seeds and membrane. Arrange skin-side-up on the grill tray and grill until the skin blackens and blisters. Leave to cool in a plastic bag, then peel away the skin.
2. Meanwhile, preheat a barbecue flat plate, grill plate or chargrill pan to high. Toss the eggplant in the oil to coat and cook for 2–3 minutes on each side, or until golden and softened. Remove from the heat. Turn the barbecue down to moderately high.
3. Dry-fry the ground cumin, coriander, cardamom and cinnamon in a frying pan over medium heat for 1 minute or until fragrant, taking care not to let the spices burn. Put the fried spices in a bowl with the chopped coriander, lamb and onion and season with salt and pepper. Mix until well combined, then form into four burgers about 1 cm (½ inch) thick.
4. Brush the hotplate with oil and cook the lamb burgers for 4–5 minutes on each side, or until cooked through.
5. Meanwhile, grill the bread until toasted on both sides. Spread the baba ghanoush over 4 of the slices and top with the rocket, eggplant, capsicum and lamb burgers. Mix the mayonnaise and garlic together and dollop over the burgers. Top with the remaining bread halves and serve immediately.
