Roasted Lebanese Vegetables, Lamb Kofta and Aubergine Sauce

5 Portions
1 Hours 15 Minutes

I am completely and utterly obsessed with vegetables. I love them, there's not a vegetable I'm not a fan of, whether it's a fresh tomato in a salsa, a roasted cauliflower or a sweet pickled cucumber, veggies are awesome! And in an effort to try and get more veggies into my diet I've been trying to make them the focus on the plate. Now, when I cook I've also got some people who can't live without meat so this time around I've used the lamb koftas to really add the meatiness they wanted, but without taking the focus away from the veggies! And talking of adding veggies in unexpectedly, there's an aubergine (eggplant) sauce here that you really wouldn't expect has a big hit of aubergine in, it just adds subtle sweetness and smokiness to the sauce! Delicious!

Play around with your veggies in here, it's a great way to get kids to eat more veg

Roasted aubergine makes the perfect accompaniment when added into this sauce, it looks unappetising but adds a great smokiness to the dish

Roasted Lebanese Vegetables, Lamb Kofta and Aubergine Sauce

Recipe details

  • 5 Portions
  • Prep time: 30 Minutes|Cook time: 45 Minutes|Total time: 1 Hours 15 Minutes

Ingredients

For the roasted veggies

Aubergine sauce

Lamb kofta

Instructions

Veggies

Preheat oven to has mark 7, 220c, 425f
Cube and portion all your veggies, into bite sized pieces, it's okay if some are slightly larger than others
Coat in the olive oil, then coat in spice mix and toss until thoroughly coated
Place into large roasting tray and into oven until knife pierces flesh of both cauli and butternut squash

Kofta

Place all ingredients into large bowl and mix by hand until completely combined, all ingredients are to taste and you can always add other things too
Shape into long sausages, or balls, and cook either in skillet or under grill until cooked through, leave to one side

Aubergine sauce

Take aubergine and place onto wire rack
Place wire rack over flame and allow to completely char outside, swapping sides every 5 minutes, remove after 20 total
Cut aubergine in half lengthways and then scoop out innards, it's okay if some skin comes with it, discard rest of skin
In a bowl mix all ingredients and blend into fine paste, this mixture should be almost like a Greek yoghurt texture due to the aubergine

Finishing

For the last 2 - 3 minutes of veg cooking add koftas on top to reheat
Spoon veg onto plate, then sauce then koftas.
To garnish, you can use coriander leaves, mint leaves, pomegranate, it's completely up to you

Tips

  • A lot of this is free form as it's all about your taste, stay with the same basic flavours and you'll be great
  • You could remove the aubergine and add mint, to make a punchy mint sauce
  • If you've not got a flame for your aubergine, roasting it in the oven until it looks like it's collapsed also works

Top Recipes

18 Mini Desserts That'll Convince You to Skip the Pie This Year
11 Fresh Ways to Use Watermelon This Season
13 Perfect Pumpkin Dessert Recipes for Fall
20 Pasta Recipes That the Whole Family Will Love
12 Savory Chicken Soup Recipes to Keep You Cozy All Winter
10 Halloween Treats That Are Even Better Than Candy
13 Tasty Loaf Cakes You Can Serve for Breakfast and Dessert
Jonny Stewart

Want more details about this and other recipes? Check out more here!

Go

Comments and Reviews

Rate this recipe, share your thoughts, or ask a question!

Your comment...