INGREDIENTS

2 lamb shanks

1/3 cup extra virgin olive oil 1 brown onion, finely chopped 3 garlic cloves, thinly sliced 1 dried bay leaf

2 tbsp tomato paste

1/2 tsp ground allspice

1/2 tsp ground cinnamon 400g can diced tomatoes 2 cups chicken stock 400g can chickpeas, drained, rinsed

1 tsp dried oregano 2 eggplants, partially peeled, cut into 1.5cm pieces Plain low-fat Greek-style yoghurt, to serve Shredded fresh mint leaves, to serve

Chargrilled Lebanese bread, to serve

METHOD

Season lamb with salt and pepper. Heat 1 tbsp oil in a large saucepan over high heat. Add lamb. Cook, turning, for 8 minutes or until browned all over. Transfer to a plate. Reduce heat to medium. Add onion, garlic and bay leaf. Cook, stirring occasionally, for 5 minutes or until softened. Add tomato paste and spices. Cook, stirring, for 1 minute. Add tomatoes, stock, chickpeas, oregano and 2 cups water. Bring to the boil. Cover. Reduce heat to medium-low. Cook for 1 hour 40 minutes or until lamb is very tender. Meanwhile, heat 1 1/2 tbsp remaining oil in a large frying pan over high heat. Add half the eggplant. Cook, stirring occasionally, for 10 minutes or until golden. Transfer to a plate. Repeat with remaining oil and eggplant. Using tongs, transfer lamb to a board. Using 2 forks, shred meat. Discard bones. Remove and discard bay leaf. Return shredded lamb to pan with eggplant. Simmer, covered, for 20 minutes. Divide soup among serving bowls. Dollop with yoghurt and sprinkle with mint. Serve with chargrilled Lebanese bread.

TIP:

To partially peel the eggplant, peel one strip lengthways, leave a strip of skin, then peel another strip. Continue alternating peeling to make stripes.