By emensah m
Preheat the oven to 200°C (390°F). Line a baking tray with parchment paper.
Roast the Eggplant: Cut the eggplant in half lengthwise. Place it cut side down on the baking tray and drizzle with 1 tablespoon of olive oil. Roast for about 30-40 minutes until the flesh is tender and the skin is charred.
Prepare the Lamb Kofta Mixture: In a bowl, combine the ground lamb, grated onion, half of the chopped parsley, 1 tsp cumin, 1 tsp coriander, and salt and pepper to taste. Mix well until all ingredients are integrated.
Shape the Kofta: Divide the lamb mixture into 8 equal portions. Shape each portion into an oblong shape, approximately the size of a small sausage.
Cook the Kofta: Heat a grill pan over medium-high heat. Brush the koftas with a bit of olive oil and grill them for about 6-8 minutes on each side, until fully cooked and nicely browned.
Prepare the Cauliflower Tabbouleh: Grate the cauliflower into a rice-like consistency using a food processor or box grater. In a bowl, combine the grated cauliflower, diced tomatoes, remaining chopped parsley, chopped mint, 1 tablespoon olive oil, 2 tablespoons lemon juice, and season with salt and pepper to taste. Mix well.
Make the Roasted Eggplant Dip: Once the eggplant is roasted and cooled slightly, scoop out the flesh into a bowl. Mash it with a fork, adding 1 tablespoon olive oil, salt, and pepper to taste. Optionally, add 100 g of yogurt for creaminess and more flavor. Mix until well combined.
Serve: Arrange the koftas on a serving platter. Serve with the cauliflower tabbouleh and roasted eggplant dip on the side. Enjoy the dish while the koftas are warm.
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By emensah m
This Mediterranean Dinner Healthy recipe is ready in 60 minutes and features ground lamb, onion, parsley and other delicious ingredients. Contains 620 calories total.
Preheat the oven to 200°C (390°F). Line a baking tray with parchment paper.
Roast the Eggplant: Cut the eggplant in half lengthwise. Place it cut side down on the baking tray and drizzle with 1 tablespoon of olive oil. Roast for about 30-40 minutes until the flesh is tender and the skin is charred.
Prepare the Lamb Kofta Mixture: In a bowl, combine the ground lamb, grated onion, half of the chopped parsley, 1 tsp cumin, 1 tsp coriander, and salt and pepper to taste. Mix well until all ingredients are integrated.
Shape the Kofta: Divide the lamb mixture into 8 equal portions. Shape each portion into an oblong shape, approximately the size of a small sausage.
Cook the Kofta: Heat a grill pan over medium-high heat. Brush the koftas with a bit of olive oil and grill them for about 6-8 minutes on each side, until fully cooked and nicely browned.
Prepare the Cauliflower Tabbouleh: Grate the cauliflower into a rice-like consistency using a food processor or box grater. In a bowl, combine the grated cauliflower, diced tomatoes, remaining chopped parsley, chopped mint, 1 tablespoon olive oil, 2 tablespoons lemon juice, and season with salt and pepper to taste. Mix well.
Make the Roasted Eggplant Dip: Once the eggplant is roasted and cooled slightly, scoop out the flesh into a bowl. Mash it with a fork, adding 1 tablespoon olive oil, salt, and pepper to taste. Optionally, add 100 g of yogurt for creaminess and more flavor. Mix until well combined.
Serve: Arrange the koftas on a serving platter. Serve with the cauliflower tabbouleh and roasted eggplant dip on the side. Enjoy the dish while the koftas are warm.
Calories per Serving: 620
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