Shane Delia's Lamb Kefta Smoked Eggplant And Almonds Recipe

Cooking Directions

• STEP 1.In a bowl, mix ground lamb with finely chopped onion, garlic, parsley, cumin, coriander, paprika, salt, and pepper.
• STEP 2.Shape the mixture into small kefta patties and grill them until cooked through.
• STEP 3.Meanwhile, char the eggplants on an open flame until the skin is blackened and the flesh is soft.
• STEP 4.Peel off the skin and mash the flesh with a fork. Season with lemon juice, olive oil, salt, and pepper.
• STEP 5.Toast the almonds in a dry pan until golden brown.
• STEP 6.Serve the lamb kefta on a bed of smoked eggplant and sprinkle with toasted almonds.
• STEP 7.Garnish with fresh parsley and serve with warm pita bread or rice.

Cooking Tips

• For extra flavor, you can add a pinch of ground cinnamon to the lamb kefta mixture.
• If you don't have a grill, you can also cook the kefta patties in a skillet or bake them in the oven.
• To make the eggplant smokier, you can place it in a covered container with a smoldering piece of charcoal for a few minutes before mashing it.

Storage and Serving

• Leftover lamb kefta can be stored in an airtight container in the refrigerator for up to 3 days.
• The smoked eggplant can be refrigerated for up to 5 days.
• To reheat, gently warm the lamb kefta in a skillet or microwave until heated through.
• Serve the dish with a side of tzatziki sauce or a fresh salad for a complete meal.