Eggs, spicy lamb koftas and salad boats
These slad boats are topped with some boiled potatoes, baked aubergine slices and egg or lamb/mutton koftas that were sliced into two. It was a perfect dinner.
Servings 4 people
Calories 492kcal
Equipment
- bowl
- pan
- chopping board
- knife
- grater
- pot
Ingredients
- 4 eggs boiled
- 3 potatoes boiled optional
- 2 gem lettuces
- 2 aubergines cut into rounds and salted
- 1 tablespoon hollandaise sauce
- Parsley to garnish
- ½ pomegranate seeds
- 2 tablespoon Sriracha sauce or chillies optional *
For the koftas:
- 250 g lamb mince or beef
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground allspice
- ¼ teaspoon cinnamon optional
- ½ onion grated
- 2 clove garlic grated
- ¼ teaspoon freshly ground black pepper
- 1 pinch chilli flakes or cayenne pepper
- ½ teaspoon freshly grated ginger or powder
- ½ teaspoon pink Himalayan salt
- 9 sprigs parsley super finely chopped
- 1 tablespoon lemon juice
- 2 tablespoon coconut oil to fry optional
Instructions
- Prepare all ingredients (salad, potatoes, eggs and aubergine) and by this I mean wash all, slice the aubergines, hard boil the eggs and boil the potatoes. This should take about 10 mins to prepare.
- Put the aubergine slices into a bowl and sprinkle 1 tablespoon of salt over them. Set aside and give them a shake or a stir every now and again. After about 20 min of resting take all out and gently squeeze off any water. Fry in a nonstick pan with some oil or oil spray. Set aside.
- Let’s make the koftas by taking a medium-sized bowl out and literally mix all kofta ingredients including the mashed/grated garlic. I usually use a small grater or a mortar and pestle to make it a paste. Add some salt to help with the process. Mix everything well until well blended together.
- Form the mixture into med sized balls and slightly flatten these between the palms to form the koftas which will look like patties or med to small-sized burgers.
- Place a skillet, a non-stick frying pan or a griddle pan over medium heat, and add some tiny amount of oil. I used coconut oil so it doesn’t smoke that easily. I literally just brushed the bottom of the pan with coconut oil.
- Cook the koftas in the pan for about 2-3 min on each side or depending on the level and the degree of doneness you wish those to be. Cooking them for 3 min on each side will result in them being medium so 1 extra minute on each side will mean well done.
- When all ready, assemble the dish by breaking the salad leaves slice the boiled eggs and the potatoes and place all on a platter. First, the leaves and then scatter around the aubergine slices topped by either egg slice or a kofta. Use your imagination.
- At the very end, add a little knob of hollandaise sauce on the egg slices or Sriracha sauce on the koftas. Sprinkle some parsley and the pomegranate seeds and enjoy. Super delicious.
Notes
There are so many ways you can make the koftas, with onion, without onion, mixing and combining lamb with beef mince, mixing the spices as you wish or like. This is what excites me about food and I know not everybody is the same but the fact that you get to mix ingredients and each time has a different taste in food despite cooking the same dish it’s just magnificent. I cannot tell you how bored I’d be to eat the same koftas or exactly the same dish over and over every time. Regarding the aubergines, I mentioned using a little oil or even an oil spray. I normally brush them with a tiny amount of olive oil. I only use a little because aubergines are one of those really greedy ‘guys' that absorb every bit of oil you put in the pan. But of course, for extra taste feel free to deep fry them. They’re ever better, taste-wise. Delicious. The time of 25 min mentioned above it took me to make this recipe because I had the eggs and the aubergines ready. If you have to make these will be extra time of course. I do have this habit to boil extra eggs and keep in the fridge for this kind of quick delicious meals. I have made those fairly spicy by adding more than just a pinch of chilli flakes in some and left a few less spicy for kiddos. I have not used Sriracha sauce this time but I normally love it with meatballs or these lovely and super tasty koftas. Kids would have believed their mummy has lost taste buds senses if I was to add more spiciness to these. Oh, of course, I did in my plate though. Some extra red chillies were just amazing.
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Enjoy!
Nutrition
Calories: 492kcal | Carbohydrates: 37g | Protein: 23g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 232mg | Sodium: 614mg | Potassium: 1462mg | Fiber: 11g | Sugar: 9g | Vitamin A: 1720IU | Vitamin C: 34.6mg | Calcium: 117mg | Iron: 7.7mg