Lamb Kofta on Baked Eggplant
Lamb Kofta on Baked Eggplant


  1. Heat an oven to 200° C. 
  2. Bake the eggplant. Slice the eggplant into 2-3 cm rounds. Brush generously with olive oil.
    Season with salt and pepper. Place on a parchment lined baking sheet and bake in the pre-heated oven for 20 minutes, or until they have browned. 
  3. Prepare the tzatziki. Place all the tzatziki ingredients in a bowl and mix well. Cover and refrigerate until ready to use. 
  4. Seed the pomegranate and coarsely chop the herbs. Set aside until ready to use. 
  5. 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 mediumhigh heat. Add the Kofta to the pan and fry for 6-9 min until browned, turn several times and add a pinch of salt and black pepper. You may refer to the cooking instructions found on the product packaging as a guide. 
  6. Plate your dish. Place the browned eggplant slices on a serving platter. Layer the browned Redefine Lamb Kofta on top and drizzle with tzatziki. Sprinkle with pomegranate seeds and chopped herbs. 
  7. Bon Appetit! 
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1 (500 g) medium eggplant

½ cup (120 ml) olive oil

1 tsp. (5 g) coarse sea salt

½ tsp. (2 g) coarsely ground black pepper

1 (280 g) fresh pomegranate

¼ (15 g) bunch of fresh parsley

¼ (15 g) bunch of fresh coriander

¼ (15 g) bunch of fresh dill

For the Tzatziki:

1 cup (240 ml) yogurt*

½ cup (75 g) diced cucumbers

1 tbsp. (15 ml) lemon juice

Salt and black pepper, to taste

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