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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Redefine Lamb Patties

1 package Redefine Lamb Kofta Mix, defrosted (250 g) 

¼ cup (50 g) feta cheese (optional) *

1  tbsp. (15 ml) olive oil

½  tbsp. (7 g) butter *

¼ tsp. (5 g) salt

2 pinches (1 g) black pepper


¼ (65 g) cucumber

¼ (65 g) cucumber ½ cup (100 g) yoghurt *

½ clove (3 g) fresh garlic

½ (15 g) lemon juice

¼ tsp (5 g) salt

1 pinch (0.5 g) black pepper

1 (250 g) large potato

1 (125 g) carrot

1 (150 g) beetroot

3 tbsps. olive oil

½ tsp. honey *

½ tsp. sea salt 

2 pinches (1 g) black pepper

1 cloves (3 g) garlic

1 sprig of thyme \ rosemary (optional)

*To make this recipe vegan, use a plant-based alternatives for the cheese, butter or yogurt. Substitute the honey with Silan (date) syrup.