Roasted Aubergine & Lamb Kofta Salad with Mint Yoghurt
Ingredients
- 400 g minced lamb
- 2 aubergine
- 200 g Greek yoghurt
- 20 g fresh mint
- 1 tsp ground cumin
- 0.5 tsp ground cinnamon
- 3 tbsp olive oil
- 80 g mixed salad leaves
- 1 lemon
Nutrition (per serving)
- Calories
- 440 kcal
- Protein
- 23 g
- Carbohydrate
- 7.4 g
- of which sugars
- 6.5 g
- Fat
- 33.7 g
- of which saturates
- 13.3 g
- Fibre
- 5.9 g
- Salt
- 0.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 210°C. Cube the aubergine, toss with 2 tbsp olive oil, salt and pepper. Spread on a baking tray and roast for 25–30 minutes until golden and soft.
- 2
Mix the minced lamb with cumin, cinnamon, half the mint (chopped), salt and pepper. Shape into small oval koftas. Place on a separate baking tray and roast for 15–18 minutes until cooked through.
- 3
Stir the remaining mint leaves into the Greek yoghurt with lemon juice and a pinch of salt.
- 4
Arrange salad leaves on a platter, top with roasted aubergine and kofta.
- 5
Spoon over the mint yoghurt and serve with lemon wedges.
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