Homemade Lamb Kofta with eggplant & cucumber yoghurt
500gm lamb mince
1 med onion, peeled and diced
1/2 cup italian parsley, chopped
6 cloves of garlic, crushed
2 tsp allspice, ground
1 tsp cinnimon, ground
1/2 tsp salt chili flakes if you wish
6 mint leaves, finelly sliced
2 tbsp tomato puree
1 tbsp oil
1 tbsp oil for frying
1 eggplant sliced into 12
1 pkt baby red tomatoes
1/2 cucumber, deseeded and diced
12 mint leaves, chopped
1 can wholepeeled tomatoes
1 Tbsp oregano, dried
pinch of salt
Preheat oven to 180*C
In a large bowl combine the mince with rest of the ingredients. Mix well and then roll into large balls slightly bigger than a golf ball or 80gms. Heat a tbsp of oil in a large frypan and cook off the balls turning until well coloured, remove.
Combine the ingredients for the tomato sauce. Take a roasting tray and spoon a couple of tablespoons of tomato sauce on the bottom. Lay the eggplant down on top of the tomato then a meatball ontop followed by spooning the rest of the tomato sauce over. Halve the tomatoes and scatter before placing into the oven for 35 minutes.
Combine the yoghurt and mint leaves and season with a onich of salt and cracked pepper.
Serve with cous cous and cucumber yoghurt