Lamb and pine nut kof­tas with egg­plant salad

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 4 PREP AND COOK TIME 1 HOUR 15 MIN­UTES

½ cup (80g) pine nuts, chopped finely

1 cup (120g) al­mond meal

2 gar­lic cloves, chopped finely

½ medium (75g) white onion, chopped finely

500g lamb mince 1

tea­spoon ras al hanout spice blend

2 ta­ble­spoons ex­tra vir­gin olive oil

small pitta breads, to serve

EGG­PLANT SALAD

2 large (1kg) egg­plant

2 ta­ble­spoons ex­tra vir­gin olive oil

1 tea­spoon smoked pa­prika

2 medium (150g) ripe roma toma­toes, chopped finely

½ small (50g) red onion, sliced thinly

3 sprigs fresh oregano

2 ta­ble­spoons ex­tra vir­gin olive oil small pitta breads, to serve

TAHINI DRESS­ING

¼ cup (70g) tahini

1 ta­ble­spoon le­mon juice

½ tea­spoon ground cumin

¼ cup (60ml) warm water

1 Add the pine nuts, al­mond meal, gar­lic, onion, lamb mince and ras al hanout in a medium bowl. Sea­son with salt and freshly ground black pep­per. Us­ing clean hands, mix well. Roll heaped ta­ble­spoons of mix­ture in your hand to form a thick tor­pedo shape; place on a tray. Re­frig­er­ate while pre­par­ing Egg­plant Salad.

2 EGG­PLANT SALAD Pre­heat oven to 200°C (180°C fan-forced). Line an oven tray with bak­ing pa­per. Cut egg­plant in half and score flesh deeply in a criss-cross pat­tern. Brush olive oil over cut sur­face; sprin­kle with pa­prika; sea­son with sea salt flakes and freshly ground black pep­per. Trans­fer egg­plant halves to bak­ing tray, skin side down, and roast for 50 to 60 min­utes or un­til very ten­der. Us­ing a spoon, scoop out the flesh and trans­fer to a bowl. Add tomato, onion, oregano leaves and olive oil; stir gen­tly to com­bine.

3 TAHINI DRESS­ING Add tahini, le­mon juice, cumin and sea-salt flakes and freshly ground pep­per to taste in a small bowl; stir to com­bine. Slowly add the warm water un­til it reaches a creamy con­sis­tency.

4 Heat a large non-stick fry­ing pan with half the olive oil over a medium to high heat, pan fry the meat­balls in batches for 6 to 8 min­utes or un­til golden brown all over and cooked through.

5 Serve the meat­balls with Egg­plant Salad and Tahini Dress­ing on small pitta breads. Meat­balls suit­able to freeze. Not suit­able to mi­crowave.

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