Lamb and pine nut koftas with eggplant salad
Prep time 30 mins Cooking time 1 hour 20 mins Serves 4 80g pinenuts, finely chopped
120g almond meal
2 garlic cloves, finely chopped
½ medium white onion, finely chopped 500g lamb mince
1 tsp ras al hanout spice blend
(go to fridaymagazine.ae to learn how to make your own)
2 tbsp extra virgin olive oil
Small pita breads, to serve AUBERGINE SALAD
2 large aubergines, about 1kg
2 tbsp extra virgin olive oil
1 tsp smoked paprika
2 medium ripe tomatoes, finely chopped ½ small red onion, thinly sliced
3 sprigs fresh oregano
2 tbsp extra virgin olive oil
TAHINI DRESSING
4 tbsp tahini paste
1 tbsp lemon juice
½ tsp ground cumin
60ml warm water
Put 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 thick oblong shapes. Place them in a single layer on a tray and refrigerate until the aubergine salad is ready.
To prepare the salad, preheat oven to 200°C. Line an oven tray with baking paper. Cut aubergine in half and score flesh deeply in a criss-cross pattern. Brush olive oil over the cut surface, sprinkle with paprika, season with sea salt flakes and freshly ground black pepper. Transfer aubergine halves to baking tray, skin side down, and roast for 50-60 mins 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. To prepare the dressing, mix together all the ingredients, except water, until well combined. Slowly add the water until it reaches a creamy consistency. Heat a large non-stick frying pan with half the o live oil over a medium to high heat, pan-fry the meatballs in batches for 6-8 minutes or until golden brown all over and cooked through. Serve meatballs with aubergine salad, tahini dressing and pitta breads. Prep time 10 mins Cooking time 40 mins Serves 4 CHICKEN AND SESAME BALLS
1 bunch fresh coriander
750g chicken mince
4 green (spring) onions, finely sliced 2 tsp sea salt flakes
⅓ cup (50g) sesame seeds
2 tsp dried chilli flakes
1 tbsp finely grated lemon zest
1 tsp ground white pepper
Oil spray
SWEET AND SOUR TOMATO SAUCE 2 tbsp extra virgin olive oil
1 medium onion, chopped finely 400g can diced tomatoes
⅓ cup (75g) brown sugar
1 tbsp Worcestershire sauce
1 tbsp red grape vinegar
1 tsp chilli powder Preheat oven to 200°C. Line a large baking tray with baking paper. Rinse coriander, pat dry with paper towel. Finely chop coriander root and stems; reserve leaves. Add the chicken mince, chopped coriander roots and stems, green onions and 1 teaspoon of the sea salt flakes to a large bowl. Using clean hands, mix well. Roll into small walnut-sized balls. Combine the sesame seeds, chilli flakes, lemon zest, white pepper and remaining sea-salt into a shallow bowl. Roll the chicken balls in the sesame seed mixture and place onto the prepared tray. Spray chicken balls with oil spray and bake for 25-30 minutes or until golden brown and cooked through. Meanwhile, make the sauce. Heat oil in a medium saucepan over medium heat, cook onions for 5 minutes or until soft. Add remaining ingredients and bring to the boil; simmer, uncovered, for 10 minutes or until thickened. Serve chicken balls with the sauce and coriander leaves.