Lamb Kofta on Charred Eggplant and Yogurt


  1. Heat an oven to 200° C. 
  2. Line two baking trays with parchment. Score the eggplants with a knife or fork, place on a prepared tray and roast in the oven for 40 minutes or until the eggplants are soft and malleable. Remove from the oven and let cool. 
  3. Cut the cherry tomatoes in half, place them on the second prepared tray and roast them, along with the eggplants, for 15 minutes. Remove from the oven and let cool. 
  4. In a small bowl, mix together the yogurt, half of the minced garlic, salt, pepper and some thinly sliced red chili pepper. Set aside until ready to use. 
  5. Once the roasted eggplants have cooled, slice them in half and then, with a spoon, carefully scrape the flesh from the skin and place in a bowl. Stir in the remaining minced garlic and season with salt and pepper. Set aside until ready to use. 
  6. Prepare the Redefine Lamb Kofta Mix. Form the kofta and set aside. Heat 2 tablespoons (30 g) of olive oil in a large skillet over medium-high heat. Add the Kofta to the pan and fry for 7 min until browned, turn several times add a pinch of salt and black pepper. You may refer to the cooking instructions found on the product packaging as a guide. 
  7. Prepare your dish. Divide the eggplant between four warmed dinner plates.  Dot each plate of eggplant with mounds of yogurt and scatter the roasted tomatoes and pine nuts on top. Sprinkle with chopped parsley and top with Redefine Lamb Kofta. Serve. 
  8. Bon Appetit! 
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1 tbsp. (15 g) canola oil

2 eggplants (approx. 600 g)

1 tbsp. roasted pine nuts (9 g)

1 cup (150 g) cherry tomatoes

¾ cup + 1 tbsp. (200 g) yogurt*

1 red chili pepper

2 cloves garlic, minced

2 tbsps. (8 g) chopped parsley


freshly ground black pepper

*To make the recipe vegan, replace the yogurt with ½ cup (125 g) raw tahini and 1/4 cup water.