Smoked Eggplant and Lamb Kofta with Tahini Yogurt

Instructions

1. 1

   Preheat your grill or grill pan to medium-high heat. Pierce the eggplant several times with a fork and grill until the skin is charred and the flesh is very soft, about 20-30 minutes, turning occasionally. Remove from grill and let cool slightly.

   ~30 min
2. 2

   While the eggplant is grilling, finely dice the onion and mince the garlic and parsley. In a large bowl, combine the lamb mince, diced onion, minced garlic, chopped parsley, cumin, coriander, red pepper flakes, salt, and black pepper. Mix thoroughly with your hands until well combined.

   ~10 min
3. 3

   Once the eggplant is cool enough to handle, scoop out the flesh, discarding the skin. Mash the eggplant flesh with a fork and stir it into the lamb mixture. Mix until just combined; do not overmix.

   ~5 min
4. 4

   Shape the lamb mixture into small, oval-shaped koftas (about 1.5 inches long).

   ~5 min
5. 5

   Heat 1 tablespoon of olive oil in a frying pan over medium-high heat. Sear the koftas in batches for about 3-4 minutes per side, until browned and cooked through. Remove from pan and set aside.

   ~10 min
6. 6

   In a small bowl, whisk together the plain yogurt, tahini, and lemon juice until smooth. Season with a pinch of salt.

   ~2 min
7. 7

   To serve, spread a generous layer of the tahini-yogurt sauce on the bottom of a serving bowl. Arrange the cooked koftas on top. Drizzle with the remaining olive oil.

   ~3 min