Lunch

Adana Lamb Kofte over Charred Eggplant Spread with Pomegranate Molasses & Crispy Parsley

Name: Adana Lamb Kofte over Charred Eggplant Spread with Pomegranate Molasses & Crispy Parsley
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 300g ground lamb (20% fat); 1 large eggplant (about 400g); 3 tbsp fresh parsley, finely minced; 2 tbsp fresh mint, minced; 1 small red onion, grated; 2 garlic cloves, minced; 1 tsp urfa chili flakes; ¾ tsp ground cumin; ½ tsp sumac; ¼ tsp black pepper; Sea salt; 2 tbsp pomegranate molasses; 1 tbsp honey; 3 tbsp tahini; 2 tbsp lemon juice; 2 tbsp olive oil, divided; 25g parsley leaves, for frying; 25g pine nuts; 1 green chili, thinly sliced

Herbaceous lamb kofta perfumed with urfa chili and cumin, seared until caramelized, served over a silky charred eggplant fondant. Finished with pomegranate molasses gastrique, creamy tahini, crispy fried parsley, and toasted pine nuts.

936calper serving 34gprotein 47gcarbs 71gfat 15min prep 25min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this