By Maisie St.+James
Preheat your grill or grilling pan to high heat. Slice the small eggplant into rounds and char each side until nicely browned and softened, about 3-4 minutes per side. Set aside.
In a bowl, combine the ground lamb, half of the minced garlic, half of the parsley, half of the mint, 1/4 tsp salt, and 1/4 tsp black pepper. Mix until well combined.
Form the lamb mixture into small oval-shaped patties, approximately 4-5 patties depending on size preference.
Heat a skillet over medium heat and add the olive oil. Cook the lamb koftas on all sides until browned and cooked through, about 12-15 minutes in total. Ensure they are no longer pink in the middle.
In a small bowl, combine the remaining parsley, mint, minced garlic, and lemon juice. Stir to create a herb sauce.
Plate the charred slices of eggplant and place the cooked lamb koftas on top. Drizzle the herb sauce over them before serving.
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This Middle-Eastern Main Course recipe is ready in 40 minutes and features ground lamb, eggplant, parsley and other delicious ingredients. Contains 320 calories total.
Preheat your grill or grilling pan to high heat. Slice the small eggplant into rounds and char each side until nicely browned and softened, about 3-4 minutes per side. Set aside.
In a bowl, combine the ground lamb, half of the minced garlic, half of the parsley, half of the mint, 1/4 tsp salt, and 1/4 tsp black pepper. Mix until well combined.
Form the lamb mixture into small oval-shaped patties, approximately 4-5 patties depending on size preference.
Heat a skillet over medium heat and add the olive oil. Cook the lamb koftas on all sides until browned and cooked through, about 12-15 minutes in total. Ensure they are no longer pink in the middle.
In a small bowl, combine the remaining parsley, mint, minced garlic, and lemon juice. Stir to create a herb sauce.
Plate the charred slices of eggplant and place the cooked lamb koftas on top. Drizzle the herb sauce over them before serving.
Calories per Serving: 320
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