Lamb Koftas and Baba Ganoush

Flavorful lamb mince cylinders served alongside a smoky roasted aubergine dip, parsley, and warm flatbreads for a Mediterranean feast.

Lamb High Protein Middle Eastern Bbq Aubergine Sharing Platter

Estimated Nutrition

Calories

627.6

kcal / serving

2510.4 kcal total

Carbs

32.1g

per serving

128.4 g total

Fat

41.3g

per serving

165.2 g total

Protein

34.7g

per serving

138.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tahini

Fruits

piece

Lemon Juice

juice only

GrainsCereals

piece

Flatbread

to serve

Liquids

piece

Lime Juice

juice only

Meat

500

Lamb Mince

NutsSeeds

tsp

Coriander

ground

tsp

Cumin

ground

tsp

Turmeric

ground

clove

Garlic

crushed

2.5

tbsp

Coriander

freshly chopped

Salt

to taste

Pepper

to taste

cloves

Garlic

tsp

Cumin

ground

tbsp

Parsley

freshly chopped

OilsFats

22.5

Vegetable Oil

for frying

Olive Oil

for drizzling

Vegetables

piece

Green Chilli

finely chopped

piece

Aubergine

large

Method

Roast aubergines over a gas flame until skins are blackened then peel away the skin.

Mix lamb mince with spices, garlic, lime, chilli, and coriander in a bowl.

Form the mixture into long cylinder shapes and chill on a tray for two hours.

Shallow fry koftas in oil or bake at 200°C for 25 minutes until cooked through.

Blend aubergine flesh with garlic, tahini, lemon, cumin, salt, and pepper into a rough paste.

Transfer dip to a dish, drizzle with olive oil, scatter with parsley, and serve with flatbreads.