Greek lamb keftedes

Name: Greek lamb keftedes
Cook time: 25 min
Yield: 1

with charred eggplant and bulgur wheat

Ready in around 25 mins

RECIPE FACT:

Char the keftedes and vegetables on the BBQ for an authentic grilled flavour.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO PREPARE THE VEGETABLES AND BULGUR:

Pour boiling water from the kettle into a pot. Add the bulgur wheat, season with salt and bring back up to the boil over a high heat. Cook for 7-8 mins until tender, drain into a sieve and allow to cool. Using half the red onion, peel and slice into ½ cm slices. Using half of the eggplant, slice into 1 cm cubes. Remove the mint leaves from their stalks and roughly chop.
2. TO COOK THE VEGETABLES:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the eggplant, season well with salt and cook for 2-3 mins stirring occasionally. Add the onion and cook for a further 3-4 mins. Once the eggplant is cooked through, remove from the pan into a salad bowl. Add the bulgur, pour in the lemon dressing and toss to combine. Just before serving add the baby leaves and gently toss.
3. TO COOK THE GREEK LAMB KEFTEDES:

Open the bag of oregano seasoned lamb mince and shape into balls, compacting well just smaller than a golf ball. Wipe out the pan, spray with oil and place back over a medium heat. Once hot add the keftedes, season with salt and cook for 7-8 mins or until cooked through.
TO SERVE:

Spoon charred eggplant and bulgur onto a plate. Top with Greek lamb keftedes, dollop with beetroot babaganoush and sprinkle over the mint.