Lamb Dumplings & Smoky Aubergine Dip

Another banging recipe by Leesh! This innovative combination will keep your taste buds wanting more! This recipe features one of the best dumplings in London! My Neighbours The Dumplings with 2 restaurants in London is one of the best asian restaurants we've been to! You can buy their frozen dumplings and banging chilli oil from our stores!

Ingredients:
- 4 medium aubergines
- 4 garlic cloves, minced
- 1tbsp fresh ginger, finely chopped
- 2spring onions, finely chopped
- 2-3 tbsp Belazu tahini
- 1 tbsp dark soy sauce
- 1 tbsp sesame oil
- 1 tbsp white rice wine vinegar
- Season to taste
- My Neighbour The Dumplings lamb and coriander dumplings
- 1 tbsp vegetable oil for frying
- 250ml water for steaming
- 2 spring onions, sliced
- A few sprigs of fresh coriander,
- ⁠White Mausu Peanut crispy chili oil to taste

Instructions:
1. Fire up your BBQ or gas stove to high heat. Place the aubergines directly on the flame and cook until the skins are blackened and the flesh inside is soft, about 10-15 minutes, turning occasionally. (Alternatively, you can roast them in the oven at 220°C until charred.) Set aside to cool slightly.

2. While the aubergines are charring, finely chop your garlic, ginger, and spring onions. Set aside.

3. Once the aubergines are cool enough to handle, peel off the charred skin and scoop the soft, smoky flesh into a bowl. Add the garlic, ginge, tahini, dark soy sauce, sesame oil, rice wine vinegar, and salt. Mash everything together until smooth. Adjust seasoning to taste. Set the dip aside.

4. Heat 1 tbsp of oil in a non-stick pan over medium heat. Place the lamb dumplings in the pan, flat side down, and fry for 1-2 minutes until the bottoms are golden and crispy. Add 250ml of water to the pan, cover with a lid, and steam for 5-6 minutes, or until the water evaporates and the dumplings are cooked through.

5. Spread a generous layer of the smoky aubergine dip onto a serving plate. Arrange the crispy lamb dumplings on top.

6. Finish with sliced spring onions, chopped fresh coriander, and a drizzle of peanut crispy chili oil for extra flavour and crunch.

Enjoy!