Spicy Lamb Kofta with Smoked Eggplant & Tahini-Harissa Drizzle

Instructions

1. 1

   Preheat oven to 400°F (200°C). Pierce the eggplant all over with a fork and place it on a baking tray lined with aluminum foil. Roast for 45-60 minutes, or until the eggplant is completely softened and collapsed.

   ~60 min
2. 2

   While the eggplant roasts, finely chop the red onion, garlic, parsley, and mint. In a large bowl, combine the ground lamb with the chopped vegetables and herbs, cumin, coriander, cinnamon, cayenne pepper, salt, and black pepper. Mix thoroughly with your hands until just combined; do not overmix.

   ~15 min
3. 3

   Shape the lamb mixture into approximately 12-16 oblong kofta shapes. Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat. Sear the kofta in batches for about 3-4 minutes per side, until browned and cooked through. Transfer to a plate.

   ~15 min
4. 4

   Once the eggplant is roasted, let it cool slightly. Slice it in half lengthwise and scoop out the flesh into a food processor. Discard the skin. Add the remaining 2 tablespoons of olive oil to the food processor.

   ~5 min
5. 5

   Process the eggplant flesh until smooth and creamy. Season with salt to taste. Transfer the smoked eggplant puree to a serving bowl or shallow dishes.

   ~5 min
6. 6

   In a small bowl, whisk together the tahini, harissa paste, lemon juice, and 2 tablespoons of water. Add more water, one tablespoon at a time, until the sauce reaches a drizzling consistency. Season with salt if needed.

   ~5 min
7. 7

   Arrange the seared lamb kofta over the bed of smoked eggplant puree. Drizzle generously with the tahini-harissa sauce. Serve immediately.