By emensah m
Begin by preparing the eggplant. Slice the eggplant into 1/4-inch thick rounds. Sprinkle both sides with salt and set aside for 10 minutes to draw out moisture.
While the eggplant is resting, prepare the kofta mixture. In a mixing bowl, combine the ground beef, minced garlic, ground coriander, ground cumin, salt, and pepper. Mix until well combined.
Shape the beef mixture into small sausage-like shapes or meatballs, about 1 inch in diameter. You should have 10-12 koftas.
Rinse the eggplant slices and pat them dry with paper towels to remove the excess salt and moisture.
Preheat a grill pan or skillet over medium-high heat. Brush the eggplant slices with 1 tbsp olive oil and grill them for 3-4 minutes on each side, until tender and nicely charred. Remove from the pan and set aside.
In the same pan, add another tablespoon of olive oil and grill the beef koftas for about 8-10 minutes, turning occasionally, until cooked through and nicely browned on all sides.
To prepare the walnut-parsley salad, in a separate bowl, mix the chopped walnuts and parsley. Drizzle with the remaining 1 tbsp olive oil, and add salt and pepper to taste. Toss until well combined.
Serve the koftas warm with the grilled eggplant, a generous dollop of tomato chutney, and the walnut-parsley salad on the side.
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By emensah m
This Main Course Mediterranean Grilled recipe is ready in 45 minutes and features ground beef (85% lean), eggplant, tomato chutney and other delicious ingredients. Contains 480 calories total.
Begin by preparing the eggplant. Slice the eggplant into 1/4-inch thick rounds. Sprinkle both sides with salt and set aside for 10 minutes to draw out moisture.
While the eggplant is resting, prepare the kofta mixture. In a mixing bowl, combine the ground beef, minced garlic, ground coriander, ground cumin, salt, and pepper. Mix until well combined.
Shape the beef mixture into small sausage-like shapes or meatballs, about 1 inch in diameter. You should have 10-12 koftas.
Rinse the eggplant slices and pat them dry with paper towels to remove the excess salt and moisture.
Preheat a grill pan or skillet over medium-high heat. Brush the eggplant slices with 1 tbsp olive oil and grill them for 3-4 minutes on each side, until tender and nicely charred. Remove from the pan and set aside.
In the same pan, add another tablespoon of olive oil and grill the beef koftas for about 8-10 minutes, turning occasionally, until cooked through and nicely browned on all sides.
To prepare the walnut-parsley salad, in a separate bowl, mix the chopped walnuts and parsley. Drizzle with the remaining 1 tbsp olive oil, and add salt and pepper to taste. Toss until well combined.
Serve the koftas warm with the grilled eggplant, a generous dollop of tomato chutney, and the walnut-parsley salad on the side.
Calories per Serving: 480
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