2 thick slices of white bread, crusts removed or ½ cup fresh white breadcrumbs
4 tablespoons milk
500 grams lamb mince
100 grams feta, finely crumbled
grating of fresh nutmeg
2 cloves garlic, crushed
1 egg, lightly beaten
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
finely grated zest 1 lemon
¼ cup finely chopped flat-leaf parsley
sea salt and freshly ground pepper
1 large purple oval eggplant
1 x 400 gram tin cooked cannellini beans, rinsed
1 clove garlic, crushed
1 tablespoon tahini
2 tablespoons plain yoghurt
1 tablespoon lemon juice
½ cup plain flour
3 tablespoons olive oil
small cos lettuce leaves
1 vine tomato, seeded and diced
2 spring onions, thinly sliced
Kofta: Rip the bread into small pieces, place in a large bowl and combine with the milk. Add all the remaining ingredients, season and mix until really well combined. Hands are the best tool for this job. Roll into 24 walnut sized balls and place on a tray. Cover and refrigerate if not using immediately.
Preheat the oven to 200˚C.
Hummus: Prick the eggplant a couple of times with a fork and place in a baking dish. Roast for 20-30 minutes or until very soft and collapsing. When cool, halve and scrape out the flesh with a spoon, discarding the charred skin. Place in a food processor with the remaining ingredients and process until smooth. Season and transfer to a serving bowl.
Kofta: Put the flour in a dish and season. Roll the kofta in the flour, shaking off the excess. Heat the oil in a large sauté pan and cook the kofta over a medium low heat for about 10 minutes until cooked through but not dry. Drain on kitchen towels.
To serve: Arrange the lettuce and kofta on a serving platter. Drizzle with the extra yoghurt and scatter with the tomato, spring onions and a little paprika. Serve with the hummus and some warm pide bread.
Shortcut: use a ready-made eggplant hummus.
Cook’s Tip: The eggplant can also be charred over the gas flame on your stove top. Place directly over the flame, turning it gently until the skin is black and the eggplant is soft.