By emensah m
In a large mixing bowl, combine the ground beef, 1 clove of minced garlic, ground coriander, ground cumin, salt, and pepper. Mix until well combined.
Shape the meat mixture into elongated kofta shapes (about 12 pieces).
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the koftas and cook, turning occasionally, until browned and cooked through, about 8-10 minutes.
Meanwhile, brush the eggplant slices with 1 tablespoon of olive oil and season with salt and pepper.
Heat a grill pan or outdoor grill over medium-high heat. Grill the eggplant slices until tender and grill-marked, about 3-4 minutes on each side.
To prepare the walnut-parsley salad, combine chopped walnuts, parsley, and 1 clove of minced garlic in a bowl. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to combine.
Serve the cooked koftas with grilled eggplant on the side, topped with tomato chutney. Add a side of walnut-parsley salad. Enjoy!
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By emensah m
This Main Course Middle Eastern Dinner recipe is ready in 45 minutes and features ground beef, eggplant, tomato chutney and other delicious ingredients. Contains 520 calories total.
In a large mixing bowl, combine the ground beef, 1 clove of minced garlic, ground coriander, ground cumin, salt, and pepper. Mix until well combined.
Shape the meat mixture into elongated kofta shapes (about 12 pieces).
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the koftas and cook, turning occasionally, until browned and cooked through, about 8-10 minutes.
Meanwhile, brush the eggplant slices with 1 tablespoon of olive oil and season with salt and pepper.
Heat a grill pan or outdoor grill over medium-high heat. Grill the eggplant slices until tender and grill-marked, about 3-4 minutes on each side.
To prepare the walnut-parsley salad, combine chopped walnuts, parsley, and 1 clove of minced garlic in a bowl. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to combine.
Serve the cooked koftas with grilled eggplant on the side, topped with tomato chutney. Add a side of walnut-parsley salad. Enjoy!
Calories per Serving: 520
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