Lamb Kofta & Aubergine Wedges
TIP: Serve with mint yogurt sauce by combining 150ml Greek or whole milk yogurt with a handful of chopped mint and salt to taste.
- Contains Wheat
Prepared with
Ingredients
- 14oz minced lamb, fridge cold
- 0.7oz fresh breadcrumbs, soaked briefly in cold water and squeezed out
- 1 spring onion, chopped finely
- 1 clove garlic, minced
- 2 tsp Baharat spice mix
- 1 1/2 tbsp finely chopped coriander
- 1 1/2 tbsp finely chopped parsley
- 2 tbsp olive oil
- 2 (approx. 21oz) aubergines, each cut into 6 wedges
- 1 tsp salt
- 1 tsp pepper
- To garnish extra roughly chopped parsley and coriander
- To sprinkle Aleppo chilli flakes (optional)
- Oil cooking spray
- To serve warm pitta bread
- 4 20cm soaked wooden skewers
Instructions
Step 1
Begin by mixing the minced lamb, breadcrumbs, spring onion, garlic, Baharat spice and finely chopped coriander and parsley in a bowl. Add salt and pepper. Divide the mixture into four and shape evenly onto each skewer leaving 4cm at the end of the stick
Step 2
Mix the aubergines with the 2 tablespoons of oil and season to taste
Step 3
Insert the crisper plate into the Zone 1 drawer, spray the crisper plate with oil and place the kebabs onto the plate with each one facing in opposite directions as you go so they fit in nicely. Insert the drawer in unit
Step 4
Insert the crisper plate into the Zone 2 drawer and place the aubergines inside. Insert the drawer in unit
Step 5
Select Zone 1, turn the dial to select AIR FRY, set temperature to 200°C and set time to 9 minutes. Select Zone 2, turn the dial to select AIR FRY, set temperature to 200°C and set time to 15 minutes. Select SYNC. Press the dial to begin cooking
Step 6
Carefully give the aubergines a turn at least twice whilst cooking so they brown evenly. Check towards the end. They may need a couple more minutes
Step 7
When cooking is complete, serve hot, with warm pitta. Garnish with roughly chopped parsley and coriander and sprinkled with Aleppo pepper, if desired