- 500 g leftover free-range cooked turkey
- 2 tablespoons korma or tikka paste
- 150 g natural yoghurt , plus extra to serve
- 2 large aubergines
- ½ a bunch of fresh mint
- 1 clove of garlic
- ½ a a fresh red chilli
- extra virgin olive oil
- 1 red onion
- 2 little gem lettuces
- 1 pomegranate
- 1 handful of shelled pistachios
- 6-8 wholemeal khobez flatbreads
- Place a griddle pan over a high heat and leave to get really hot. Meanwhile, pop the turkey, curry paste and yoghurt in a large mixing bowl, and toss to completely coat the meat.
- Next make your charred aubergine. Turn your gas hob on to high, then prick both the aubergines with a fork all over. Sit them directly on the flame.
- Cook for 5 to 10 minutes, turning every now and then. You want to get that nice charred flavour. (If you don’t have a gas hob, pop them under a hot grill for 5 to 10 minutes, turning every now and then.)
- Once charred all over, leave to cool for 5 minutes in a bowl covered with clingfilm.
- Once the aubergine has cooled, peel off the skin and mash up the flesh, chopping through it with a knife to turn it into a chunky dip.
- Pick the mint leaves, then finely chop. Peel and finely grate the garlic, then deseed and finely chop the chilli. Put it all into a small bowl, reserving half the chilli and chopped mint, along with 4 tablespoons of extra virgin olive oil.
- Mix well, then stir half of this dressing into the mashed aubergine along with sea salt and black pepper, to taste. Set aside. Peel and cut the onion into wedges.
- Once the griddle is hot, spoon in the marinated turkey, and add the onion wedges, and cook for 10 minutes, or until charred and crispy, turning regularly.
- Meanwhile, chop the lettuce into wedges, and bash the seeds out of a pomegranate. Roughly chop a handful of pistachios, then set to one side.
- Heat the flatbreads in a frying pan set over a high heat until warmed through, then serve with a good dollop of aubergine and the charred turkey and onion.
- Top with a little extra yoghurt, the little gem wedges, pomegranate seeds, chopped pistachios and the remaining mint leaves and red chilli. Drizzle with the rest of the chilli dressing to finish.
Source: Jamie Oliver