By emensah m
Preheat the oven to 200°C (390°F) for roasting the eggplant.
For the Lamb Kofta, in a bowl, combine ground lamb, grated onion, chopped parsley, ground cumin, ground coriander, salt, and black pepper. Mix well to combine.
Shape the lamb mixture into small, elongated sausage shapes or round balls. Thread them onto skewers if desired.
Heat 2 tablespoons of olive oil in a pan over medium-high heat. Cook the lamb koftas for about 10-15 minutes, turning occasionally, until they are brown and cooked through.
For the Roasted Eggplant, prick the eggplant all over with a fork. Rub with a tablespoon of olive oil and place on a baking sheet. Roast in the preheated oven for about 30 minutes, turning once, until the skin is charred and the flesh is soft.
Once roasted, remove the eggplant from the oven and let it cool slightly. Cut in half and scoop out the flesh into a bowl. Mash with a fork and add 1 tablespoon of olive oil, lemon juice, salt, and pepper. Mix until smooth. Adjust seasoning as needed.
For the Cauliflower Tabbouleh, cut the cauliflower into florets and pulse in a food processor until it resembles rice or couscous.
In a large bowl, combine the cauliflower 'rice', diced tomatoes, chopped mint, chopped parsley, 1 tablespoon of olive oil, lemon juice, salt, and pepper. Mix well to combine.
Serve the lamb koftas warm, alongside cauliflower tabbouleh and roasted eggplant dip. Garnish with additional mint or parsley if desired.
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By emensah m
This Main Course Mediterranean Middle Eastern recipe is ready in 1 hour and features ground lamb, onion, parsley and other delicious ingredients. Contains 600 calories total.
Preheat the oven to 200°C (390°F) for roasting the eggplant.
For the Lamb Kofta, in a bowl, combine ground lamb, grated onion, chopped parsley, ground cumin, ground coriander, salt, and black pepper. Mix well to combine.
Shape the lamb mixture into small, elongated sausage shapes or round balls. Thread them onto skewers if desired.
Heat 2 tablespoons of olive oil in a pan over medium-high heat. Cook the lamb koftas for about 10-15 minutes, turning occasionally, until they are brown and cooked through.
For the Roasted Eggplant, prick the eggplant all over with a fork. Rub with a tablespoon of olive oil and place on a baking sheet. Roast in the preheated oven for about 30 minutes, turning once, until the skin is charred and the flesh is soft.
Once roasted, remove the eggplant from the oven and let it cool slightly. Cut in half and scoop out the flesh into a bowl. Mash with a fork and add 1 tablespoon of olive oil, lemon juice, salt, and pepper. Mix until smooth. Adjust seasoning as needed.
For the Cauliflower Tabbouleh, cut the cauliflower into florets and pulse in a food processor until it resembles rice or couscous.
In a large bowl, combine the cauliflower 'rice', diced tomatoes, chopped mint, chopped parsley, 1 tablespoon of olive oil, lemon juice, salt, and pepper. Mix well to combine.
Serve the lamb koftas warm, alongside cauliflower tabbouleh and roasted eggplant dip. Garnish with additional mint or parsley if desired.
Calories per Serving: 600
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