Lamb and Eggplant Kofte with Israeli Couscous

Ingredients
Lamb and Eggplant Kofte:
1 tablespoon olive oil
1 onion, finely diced
1 eggplant, cut into 1cm cubes
1 clove garlic, crushed
2 tablespoons lamb kofte spice mix
600g lean lamb mince
1/2 cup breadcrumbs
1 egg
1 - 2 tablespoons olive oil, to fry
1 x 400g can chopped tomatoes
1/2 cup water

Israeli Cous Cous:
1 cup Israeli couscous
Finely grated zest and juice of 1 lemon
1 tablespoon olive oil
1/4 cup raisins
100g baby spinach
1/4 cup parsley leaves
1/4 cup coriander leaves
1/2 cup mint leaves

To Serve:
1/2 cup natural yoghurt

Method

BRING a medium sized pot of salted water to the boil.

Heat olive oil in a small fry-pan on medium heat. Cook onion and eggplant until soft, about 3 minutes. Add garlic and cook for a further 1 minute

Place the eggplant mixture, spice mix, lamb mince, breadcrumbs and egg in a bowl. Season with salt and pepper and mix well to combine.

Roll mince mixture into small 3cm diameter balls. It should make about 20–25 kofte.

Heat olive oil in a large fry-pan on medium to high heat. Cook kofte until browned all over, about 4–5 minutes. Add canned tomatoes and water, reduce the heat and simmer until the kofte are cooked through, about 5–7 minutes.

While the kofte are cooking, cook the Israeli couscous in boiling water for 6-8 minutes, until just soft. Drain and toss with lemon zest and juice, olive oil, raisins, baby spinach, parsley, coriander and mint. Season with salt and pepper.

TO SERVE, divide Israeli couscous and kofte between plates. Serve with a dollop of yoghurt on the side.

Recipe thanks to www.nadialim.com