Turkish-Spiced Lamb Kofta with Eggplant Tabbouleh & Tahini Yoghurt

Turkish-Spiced Lamb Kofta with Eggplant Tabbouleh & Tahini Yoghurt

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start Choice (4 Nights For 2) on Sunday, February 13, 2022.
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In this Turkish-style dish, the spices of the lamb kofta mingle deliciously with the fresh coriander and tahini yoghurt, making a lovely combination for a flavourful midweek meal.

Ingredients

To Serve

  • 40g tahini yoghurt
  • 1 bunch coriander, leaves picked

Eggplant Tabbouleh

  • 1/2 lemon, juiced
  • 1 Lebanese cucumber, diced 2cm
  • 2 tomato, diced 2cm
  • 1/2 Tbsp water
  • 1 tsp olive oil
  • 1/2 eggplant, thinly sliced into rounds
  • 50g quinoa

Kofta

  • 1 tsp oil
  • 1/2 tsp salt
  • 1/2 pack Turkish spices
  • 250g lean lamb mince
  • 1/2 carrot, grated

Steps

  1. Bring a medium pot of salted water to the boil.
  2. Cook quinoa in boiling water for about 15 minutes, until tender with a slight bite. Drain, rinse under cold water, then drain well.
  3. Slice eggplant into rounds and toss in a large bowl with olive oil and water measure. Heat a large fry-pan on medium-high heat. Cook eggplant for 3-4 minutes each side, until golden and tender. Once cooked, return to large bowl and reserve pan.
  4. Grate carrot and toss in a medium bowl with remaining kofta ingredients (except oil) and shape into tablespoon size balls. Heat oil in reserved pan on medium heat. Cook kofta for about 10 minutes, until cooked through. Rest, covered, for 2-3 minutes.
  5. Dice tomato and cucumber and toss in bowl with quinoa and eggplant. Add lemon juice and mix well. Season to taste with salt and pepper.
  6. Pick coriander leaves.
  7. Tabbouleh topped with kofta, tahini yoghurt and coriander.

Nutritional Information

Energy 1745 kj
417 kcal
Protein 33.1g
Carbohydrate 26.1g
Fat 17.8g