Hara Bhara Lamb with Smokey Aubergine

8 lamb cutlets
3 aubergines
4 cloves Confit garlic
¼ tsp SIDS SMOKEY BBQ RUB
1 tsp toasted cumin seeds
1 sprig thyme
SIDS SALT & PEPPER to taste
5 tbsp natural yoghurt
10 mint leaves, fine chopped
MARINADE:--
small handful fresh coriander
small handful fresh mint
½ tsp chopped fresh parsley
2 red chilli
5 mm fresh ginger
grated zest ¼ lemon
½ tsp ground coriander
½ tsp ground cumin
seeds from 2 cardamom pods
about 50 ml rice bran oil

MARINADE: place all the ingredients, except the oil, in a food processor and pulse, adding oil in small quantities at a time, until a pesto-like paste is formed. Massage the paste into the cutlets then leave in the fridge to marinate overnight.
When ready to cook, preheat oven to 180°C.
Heat the frypan and add the whole aubergines then char all over until almost burnt.
Place in a roasting tray in the oven for 30 minutes until soft. Allow to cool then carefully peel away the skin.
Place the flesh in a food processor and add garlic, SIDS SMOKEY BBQ RUB, cumin, thyme and SIDS SALT & PEPPER. Blitz until smooth, then transfer to a saucepan and simmer for 30 minutes until dried out a little.
Meanwhile, mix together yoghurt, mint and SIDS SALT & PEPPER to taste then set aside.
Remove cutlets from marinade then season with SIDS SALT & PEPPER to taste.
Cook in a griddle pan for 3 minutes each side.
Serve with the aubergine purée and a dollop of mint yoghurt.