Roasted sumac eggplant with herby lamb koftas and garlic mint yoghurt

This is such a light and fun summer dish, you can heat up that BBQ for the koftas to save any stove top time in the heat of summer. Eggplant is such a versatile veggie that really takes to any flavour it is given. By adding lots of extra flavour bombs (dill, coriander, turmeric, pinenuts etc.) into the lamb kofta will make it extra tasty but also nutritious. Served with a cooling garlic mint yoghurt and refreshing cucumber salad. The perfect accompaniment for a warm summer evening. If you would like, add some cooked brown rice to the dish to make it a little bulkier.

Recipe written and photographed by Rosie Eyre of By Rosie for Australian Organic Meat Company

Serves 2

Takes 45-50 minutes

Ingredients:

For the roasted eggplant:

2 large eggplants (700g)

1 tsp sumac

5 tbsp olive oil

salt and pepper

For the lamb koftas:

500g organic lamb mince

1 egg

1/3 cup (60g) currants

1/2 cup (65g) pinenuts

2 garlic cloves, minced

½ tsp turmeric

1 tsp cumin

½ tsp cinnamon

10g dill, finely chopped, include stalks

10g coriander, finely chopped, include stalks

salt and pepper

For the garlic mint yoghurt:

150g Greek yoghurt

1 garlic clove, minced

10g mint, leaves picked, finely chopped

salt and pepper

For the salad:

2 Lebanese cucumber, deseeded (save seeds for garlic mint yoghurt), sliced

10g mint, leaves picked, finely chopped

½ tsp apple cider vinegar

1 tbsp olive oil

salt and pepper

N.b. 1 tbsp measurement is 15ml or 3 tsp

1. Preheat oven to 200C (fan forced).
2. Trim off wooded ends of eggplant. Then using a peeler, peel eggplant from top to bottom, leaving eggplant with alternating zebra stripes. Tip* this allows for the oil to infiltrate the eggplant meat and not create a hard skin. Cut into 2cm thick rounds.
3. In a small bowl add sumac, 5 tbsp olive oil, pinch of salt and pepper and mix together. Place eggplant rounds on large baking tray lined with baking paper and drizzle over sumac olive oil mix, ensure all is coated and place in oven for 35-40 minutes until golden brown. Tip* use two oven trays if needed.
4. Prep the kofta ingredients. In large bowl add mince, egg, currants, half the pinenuts, minced garlic, turmeric, cumin, cinnamon, dill, coriander and good pinch of salt and pepper. Using wet hands mix together until all combined. Divide mixture into 14-16 pieces and roll into balls, then shape into sausages. Set aside on a plate.
5. Prepare the garlic mint yoghurt; heat a small saucepan over med/high heat with 1 tbsp olive oil, once hot, add garlic and cook for 30 secs, until lightly browned, pour garlic and oil into small bowl with Greek yoghurt, cucumber seeds and finely chopped mint, mix together and season to taste with good pinch of salt and pepper, set aside.
6. Prepare the cucumber salad; in a medium bowl add cucumber slices, mint and just before serving toss with ½ tsp apple cider vinegar and 1 tbsp olive oil and season with pinch of salt and pepper.
7. Heat a large frying pan over med/high heat, add remaining pinenuts and toast for 2-3 mins until browned, remove from heat and place in small bowl.
8. When eggplant has 10 mins remaining in the oven, heat a large frying pan (or BBQ grill) with drizzle of olive over med/high heat, once hot add koftas and cook for 5-6 mins, keep turning until all sides are browned and almost cooked through. Remove from heat and set aside on a plate.
9. Load up a serving platter with a couple of good dollops of garlic mint yoghurt, top with roasted sumac eggplant, lamb koftas, toss the cucumber salad and serve on the side, sprinkle over toasted pinenuts and serve up with remaining garlic mint yoghurt.