500 g aubergines 4 sprigs rosemary 100 g dried cherry tomatoes (in oil, drained weight) 100 g GAZİ goat cheese 100 ml olive oil 1 tbsp Ras el Hanout Salt 2 tbsp shredded coconut
200 g red lentils ½ tsp sumac 75 g GAZİ Krem Peynir 2 tbsp pomegranate syrup 8 lamb chops, about 80–100 g each 2 tbsp olive oil Freshly ground black pepper
1. Preheat the oven to 180°C for the aubergines. Wash the aubergines, cut them into halves and then into narrow slices. Wash the rosemary and shake dry.
2. Place the aubergine slices in a baking dish with the peel-side down. Sprinkle the cherry tomatoes and the crumbled goat's cheese over the aubergines. Combine 100 ml of olive oil with the Raz el Hanout and ½ tsp of salt, stir thoroughly, and drizzle over the aubergines. Pluck the needles from 2 sprigs of rosemary and sprinkle over the aubergines. In the hot oven, bake the aubergines on the middle rack for 30-40 minutes, until soft and golden brown.
3. Meanwhile, wash the lentils and put into a small pot with 400 ml of water and the sumac. Bring to a boil, cover and cook the lentils over low heat for about 15 minutes, or until very soft.
4. For topping, slightly brown the shredded coconut in a coated pan without grease at moderate heat. Place the flakes in a bowl and let cool.
5. Dab the lamb cutlets with kitchen paper, season with salt. Heat the olive oil in a cast-iron pan and fry the meat with the rosemary over high heat, 2-3 minutes on both sides. Remove the pan from the heat and let the meat rest. Remove the aubergines from the oven.
6. Leave the saucepan with the soft lentils on the cooker (switched off). Add Krem Peynir and mix the lentils into a coarse puree with a fork. Season the puree with the pomegranate syrup and salt.
7. On each plate, add a large dollop of lentils, place some aubergine pieces on top of that, and add some tomato and cheese. Drizzle with some of the oil from the baking dish. Add 2 lamb chops each and serve with the shredded coconut as a garnish.