Lamb koftas and baba ganoush
A great summer recipe for sharing with friends. The koftas can be cooked in a pan, oven or over a barbecue, depending on how kind the weather is to you.
For the koftas
For the baba ganoush
For the koftas, mix the mince with all the other ingredients, except the oil, in a large bowl and use your hands to make golf-ball sized rounds, which you can then mould into long cylinder-like kofta shapes. Place the koftas on a baking tray and transfer to the fridge to chill for a couple of hours.
Heat the vegetable oil in a deep frying pan until hot. Shallow fry the koftas (alternatively cook on a hot barbecue or in an oven preheated to 200C/400F/Gas 6 for 20-25 minutes). When the koftas are cooked through, set them aside to rest until ready to serve.
Meanwhile, make the baba ganoush. Roast the aubergines directly over a gas flame on the hob until the skins are blackened (or use a chef's blowtorch if you have one) taking care not to burn yourself. Leave to cool for a bit, then peel away the charred skin.
Put the aubergine flesh into a food processor or blender with the garlic, tahini, lemon juice, cumin and some salt and pepper and blend to a rough paste. Transfer to a serving dish, drizzle with the olive oil and scatter with the parsley.
Serve the cooked koftas with the baba ganoush and flatbreads.