Spiced Lamb Kofta with Smoky Eggplant Puree and Pomegranate Glaze

Instructions

1. 1

   Preheat oven to 400°F (200°C). Pierce eggplants several times with a fork and place on a baking sheet lined with aluminum foil. Roast for 40-50 minutes, or until tender and skin is charred.

   ~50 min
2. 2

   While eggplants roast, finely grate the onion and mince the garlic. Chop parsley and mint. In a large bowl, combine ground lamb, grated onion, minced garlic, chopped herbs, cumin, coriander, smoked paprika, cayenne pepper, salt, and black pepper. Mix gently with your hands until just combined, being careful not to overwork the meat.

   ~10 min
3. 3

   Shape the lamb mixture into approximately 16-20 small kofta (meatballs or small logs).

   ~5 min
4. 4

   Once eggplants are roasted, let them cool slightly. Cut them in half lengthwise and scoop out the flesh into a food processor. Add tahini, lemon juice, 2 tablespoons of olive oil, salt, and pepper. Process until smooth and creamy. Adjust seasoning to taste.

   ~15 min
5. 5

   Heat the remaining 1 tablespoon of olive oil in a large frying pan over medium-high heat. Sear the kofta in batches for 3-4 minutes per side, until browned and cooked through. Do not overcrowd the pan.

   ~10 min
6. 6

   In a small saucepan, gently heat the pomegranate molasses over low heat for 2 minutes to loosen it slightly. This is your glaze.

   ~2 min
7. 7

   To serve, spoon a generous portion of the smoky eggplant puree onto each serving plate. Arrange 4-5 kofta on top of the puree. Drizzle with the warmed pomegranate molasses and scatter with fresh pomegranate seeds.

   ~3 min