Recipe

Aubergine Salad

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Aubergine Salad

Koftas served with roasted aubergine wedges, topped with sour cream and a blend of fresh herbs.




Ingredients to serve 2

  • 2 x aubergines – cut into wedges (1cm)
  • ½ x lemon – zest & juice
  • 250g x beef mince
  • ¼ x red onion – peel & chop finely
  • 10g x parsley – chop leaves finely
  • 1½ tsp x Warm Spice Mix
  • 5g x fresh mint – remove leaves
  • 5g x fresh dill – chop leaves finely
  • ½ clove x garlic – peel, grate finely & chop
  • 3 tbsp x sour cream
  • 1 x tomatoes – dice (1cm)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 4 x aubergines – cut into wedges (1cm)
  • 1 x lemon – zest & juice
  • 500g x beef mince
  • ½ x red onion – peel & chop finely
  • 20g x parsley – chop leaves finely
  • 3 tsp x Warm Spice Mix
  • 10g x fresh mint – remove leaves
  • 10g x fresh dill – chop leaves finely
  • 1 clove x garlic – peel, grate finely & chop
  • 6 tbsp x sour cream
  • 2 x tomatoes – dice (1cm)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Step 3

Aubergines: Place the wedges on a tin foil lined baking tray with a good glug of olive oil. Season with salt and pepper and mix. Arrange in a single layer and roast for 15-20 minutes, or until soft and golden. Keep an eye on them to make sure they don’t burn, but don’t be tempted to shake them around. They cook best when left alone.

Step 4

Koftas: Mix together the beef mince, red onion, HALF the parsley, the Warm Spice Mix and season generously with salt and pepper. Divide the mixture into golf ball sized balls and roll each ball into a cigar shape. Add a drizzle of olive oil to a pan on medium-high heat. When hot, place the koftas in the pan and cook for 10 minutes, turning them every few minutes with tongs (or spoons) to make sure they brown all over.

Step 5

Herb mix: Chop the mint leaves finely. Mix the mint, dill, garlic, lemon zest and the REST of the parsley. Season with salt and pepper and add lemon juice to taste.

Step 6

Serve the roasted aubergine wedges, topped with the koftas, sour cream, herb mix and diced tomatoes.