By emensah m
Preheat the oven to 200°C (392°F).
For the Lamb Kofta: In a bowl, combine the ground lamb, grated onion, chopped parsley, ground cumin, ground coriander, salt, and pepper. Mix well until all ingredients are incorporated.
Shape the lamb mixture into small sausage-like shapes around skewers.
Place the koftas on a grill pan or baking sheet and brush lightly with 1 tablespoon of olive oil. Bake in the oven for 20-25 minutes until cooked through, turning halfway.
For the Cauliflower Tabbouleh: Grate the cauliflower using a grater or food processor until it resembles rice.
In a large bowl, combine the grated cauliflower, diced tomatoes, chopped mint, and half of the lemon juice. Add salt and pepper to taste.
For the Roasted Eggplant Dip: While the koftas are baking, slice the eggplant in half lengthwise and place cut-side down on a baking sheet.
Drizzle with 1 tablespoon of olive oil and roast in the oven for 25 minutes, until the flesh is tender.
Scoop out the eggplant flesh and place in a blender or food processor with the remaining lemon juice. Blend until smooth. Add salt and pepper to taste.
Serve the lamb koftas with cauliflower tabbouleh and roasted eggplant dip on the side.
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By emensah m
This Main Course Mediterranean Gluten-Free recipe is ready in 1 hour and features ground lamb, onion, grated, parsley, chopped and other delicious ingredients. Contains 480 calories total.
Preheat the oven to 200°C (392°F).
For the Lamb Kofta: In a bowl, combine the ground lamb, grated onion, chopped parsley, ground cumin, ground coriander, salt, and pepper. Mix well until all ingredients are incorporated.
Shape the lamb mixture into small sausage-like shapes around skewers.
Place the koftas on a grill pan or baking sheet and brush lightly with 1 tablespoon of olive oil. Bake in the oven for 20-25 minutes until cooked through, turning halfway.
For the Cauliflower Tabbouleh: Grate the cauliflower using a grater or food processor until it resembles rice.
In a large bowl, combine the grated cauliflower, diced tomatoes, chopped mint, and half of the lemon juice. Add salt and pepper to taste.
For the Roasted Eggplant Dip: While the koftas are baking, slice the eggplant in half lengthwise and place cut-side down on a baking sheet.
Drizzle with 1 tablespoon of olive oil and roast in the oven for 25 minutes, until the flesh is tender.
Scoop out the eggplant flesh and place in a blender or food processor with the remaining lemon juice. Blend until smooth. Add salt and pepper to taste.
Serve the lamb koftas with cauliflower tabbouleh and roasted eggplant dip on the side.
Calories per Serving: 480
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