Lamb kofte, baba ghanoush and barbeques

I can't have a barbeque without feeling like I am on holiday.  There is something so lovely about sitting outside with friends while dinner cooks.  I know the weather hasn't been the best of late, but never fear- I have checked the forecast and there are better days ahead!  

We would thoroughly recommend that next time you encounter barbeque weather you give these little gems a go.  They are extremely tasty, very quick to pull together, and far more affordable than a lamb loin.

Lamb kofte and baba ghanoush

Serves 4

You'll need:

Lamb Kofte

600g lamb mince

2 cloves garlic, minced

2 tsp garam masala

1/4 tsp cayenne pepper

1 heaped Tbsp honey

handful chopped mint and parsley (or any other fresh herbs you have)

Baba ghanoush

2 small eggplants

1/2 cup plain yoghurt

2 Tbsp tahini 

juice of 1/2 lemon

1/4 cup fresh parsley

1/4 tsp salt

pepper to taste

olive oil

To make:

Lamb Kofte

1. In a large bowl, thoroughly mix all kofte ingredients together.
2. With wet hands shape mixture into koftes, place on a tray and let rest in fridge for 20 minutes.
3. After resting you can either pan fry these in olive oil until browned, or barbeque like we did.

Baba ghanoush

1. Heat oven to 180C
2. Wash eggplants, cut in half and score with a knife (as pictured below). 
3. Place eggplants in a tray, dress with olive oil, salt and pepper.
4. Cook in preheated oven for 30 minutes until charred and cooked through. 
5. After eggplants are baked and cooled, scoop the eggplant out of their skins and put in your food processor.
6. Add the remaining ingredients into the food processor, blend and serve with kofte.