Crushed Red Pepper Lamb Kofta with Roasted Eggplant

These lamb kofta skewers are packed with warm spices, crushed red pepper, and fresh herbs, then grilled hot and fast so the outside caramelizes while the inside stays juicy. They rest on a bed of smoky roasted eggplant that's been broken into soft, silky pieces and mingled with olive oil and garlic — a classic Mediterranean pairing that turns simple vegetables into something deeply savory. A tangy garlic-yogurt sauce drizzled over the top cools the heat from the pepper flakes and ties the whole dish together. This dinner leans into everything the Mediterranean diet celebrates: quality extra virgin olive oil, moderate portions of protein, vegetables as the star of the plate, and bright fresh herbs in place of heavy sauces. Ground lamb is used in a modest, once-in-a-while portion here, seasoned assertively so a little goes a long way, while the eggplant and yogurt make up the bulk of the meal. Serve with a wedge of lemon and warm pita or a simple chopped salad for a complete, satisfying dinner that still feels indulgent.

Ingredients

• 1 lbground lamb, 80/20 blend recommended
• 0.5 cupyellow onion, grated and squeezed of excess liquid
• 4 clovesgarlic cloves, minced, divided
• 0.25 cupfresh parsley, finely chopped
• 3 tbspfresh mint, chopped, divided
• 1.5 tspground cumin
• 1 tspground coriander
• 1 tspsmoked paprika
• 1.5 tspcrushed red pepper flakes, adjust to taste
• 1.25 tspkosher salt, divided
• 0.5 tspblack pepper, freshly ground
• 5 tbspextra virgin olive oil, divided
• 2 wholelarge eggplants
• 1 cupplain Greek yogurt, full-fat or 2%
• 1 wholelemon, juiced, plus wedges for serving
• 8 wholeWooden or metal skewers, if wooden, soak in water 20 minutes

Method

No instructions listed.