By Robyn Burton
Preheat your oven to 200°C (400°F). Dice the roasted eggplant into bite-sized pieces. Set aside.
Prepare the couscous according to the package instructions if it is not already cooked. Fluff with a fork and set aside.
In a bowl, combine the ground lamb spiced with cumin, coriander, and garlic. Add salt and pepper to taste. Shape the seasoned lamb into small kofta, about the size of a golf ball, and flatten slightly.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the koftas and cook for 3-4 minutes on each side until browned and cooked through. Remove and set aside.
In the same skillet, add the remaining olive oil and sauté the diced roasted eggplant for 2-3 minutes until warmed through and slightly caramelized.
Add the tomato sauce to the skillet with the eggplant. Stir to combine and let it simmer for 5 minutes. Adjust seasoning with salt and pepper to taste.
Add the cooked couscous to the skillet and gently mix it with the tomato sauce and eggplant. Cook for another 2 minutes until everything is heated through.
Plate the couscous and roasted eggplant mixture. Place the cooked lamb koftas on top.
Garnish with chopped parsley and a squeeze of fresh lemon juice before serving.
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This Main Course Mediterranean Lamb recipe is ready in 45 minutes and features Ground lamb spiced with cumin, coriander, garlic, Couscous, Roasted eggplant and other delicious ingredients. Contains 520 calories total.
Preheat your oven to 200°C (400°F). Dice the roasted eggplant into bite-sized pieces. Set aside.
Prepare the couscous according to the package instructions if it is not already cooked. Fluff with a fork and set aside.
In a bowl, combine the ground lamb spiced with cumin, coriander, and garlic. Add salt and pepper to taste. Shape the seasoned lamb into small kofta, about the size of a golf ball, and flatten slightly.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the koftas and cook for 3-4 minutes on each side until browned and cooked through. Remove and set aside.
In the same skillet, add the remaining olive oil and sauté the diced roasted eggplant for 2-3 minutes until warmed through and slightly caramelized.
Add the tomato sauce to the skillet with the eggplant. Stir to combine and let it simmer for 5 minutes. Adjust seasoning with salt and pepper to taste.
Add the cooked couscous to the skillet and gently mix it with the tomato sauce and eggplant. Cook for another 2 minutes until everything is heated through.
Plate the couscous and roasted eggplant mixture. Place the cooked lamb koftas on top.
Garnish with chopped parsley and a squeeze of fresh lemon juice before serving.
Calories per Serving: 520
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