Dairy-Free Turkish Köfte with Eggplant

Ingredients

• about 450 g Ground Lamb
• 1 large Eggplant
• 1 medium Onion
• 2 cloves Garlic
• 0.5 cup Breadcrumbs
• 0.25 cup Fresh Parsley
• 2 tablespoons Tomato Paste
• 3 tablespoons Olive Oil
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Cut the eggplant into 2.54 cm cubes. Toss with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
3. 3In a large bowl, combine ground lamb, grated onion, minced garlic, breadcrumbs, chopped parsley, tomato paste, cumin, paprika, salt, and pepper. Mix well with your hands.
4. 4Form the mixture into small, oval-shaped meatballs (köfte).
5. 5Heat remaining olive oil in a large skillet over medium heat. Brown the köfte on all sides.
6. 6Add the roasted eggplant to the skillet with the köfte. Stir gently to combine.
7. 7Cover the skillet and simmer for 10-15 minutes, or until the köfte are cooked through.
8. 8Serve hot.

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