Lebanese Lamb Kofta with Eggplant

Ingredients

• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste Salt and pepper to taste
• 2 medium eggplants 2 medium eggplants
• 2 tablespoons tahini 2 tablespoons tahini
• Juice of 1 lemon Juice of 1 lemon
• 2 tablespoons olive oil 2 tablespoons olive oil
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 10g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 23g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill or barbecue to medium-high heat.
2. 2.
   In a large bowl, combine the ground lamb, chopped onion, minced garlic, cumin, coriander, cinnamon, cayenne pepper (if using), salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Shape the lamb mixture into small, elongated kofta shapes, about 2 inches long and 1 inch thick.
4. 4.
   Cut the eggplants in half lengthwise and brush the cut sides with olive oil. Place the eggplants on the grill, cut side down, and cook for about 10-12 minutes, or until the flesh is soft and charred.
5. 5.
   Remove the eggplants from the grill and let them cool slightly. Scoop out the flesh and transfer it to a bowl.
6. 6.
   Add the tahini, lemon juice, minced garlic, salt, and pepper to the bowl with the eggplant flesh. Mash and mix everything together until well combined and creamy.
7. 7.
   Grill the lamb kofta for about 8-10 minutes, turning occasionally, until they are cooked through and slightly charred on the outside.
8. 8.
   Serve the lamb kofta hot with the roasted eggplant dip. Garnish with fresh parsley.

Treat your ingredients with care...

• Ground lamb — Use lean ground lamb for a healthier option. If you prefer a stronger flavor, you can mix lamb with beef or veal.
• Tahini — Make sure to stir the tahini well before using it, as it tends to separate. If the tahini is too thick, you can thin it out with a little water or lemon juice.

Tips & Tricks

• Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
• For a smokier flavor, you can add a pinch of smoked paprika to the lamb mixture.
• Serve the kofta with a side of tabbouleh salad and a dollop of creamy hummus for a complete Lebanese meal.
• If you don't have a grill, you can also cook the kofta in a preheated oven at 200°C (400°F) for about 15-20 minutes.
• Leftover kofta can be refrigerated and enjoyed the next day. They make a delicious addition to salads or sandwiches.

Serving advice

Serve the Lebanese Lamb Kofta with Eggplant hot, accompanied by warm pita bread, fresh salad greens, and a side of creamy hummus. Allow your guests to assemble their own pita pockets by filling them with kofta, roasted eggplant dip, and their choice of toppings.

Presentation advice

Arrange the grilled lamb kofta on a platter, garnished with fresh parsley. Place the roasted eggplant dip in a separate bowl, drizzle it with olive oil, and sprinkle some paprika for an attractive presentation. Serve with warm pita bread on the side.