Minced Lamb Köfte with Eggplant/Aubergine

Ingredients:

• 500 grams of minced lamb
  
• 1 tsp finely chopped mint leaves
• 2 tsp ground sumac
• ¼ cup of finely grated onion
• ½ tsp of ground cumin
• ½ tsp ground dried thyme
• ½ tsp ground coriander
• 2 tsps red paprika (sweet)
• ½ tsp red chili flakes
• ½ tsp ground black pepper
• 1 ½ tsps of salt for meat
• 1 TBSP salt for eggplant
• 1 TBSP of bread crumbs or fine bulgur
• 2 TBSP of finely chopped flat leaf parsley
• 2 – 3 small eggplants/aubergines
• 2 TBSP olive oil
• At least 4 metal skewers or pre-soaked wooden skewers

Putting it all together:

-       Light your charcoal grill if using.
-       Wash the eggplants and cut off the stem. Cut the eggplants in half lengthwise
and then into 2 cm   slices/wedges.
-       Line a tray with several layers of paper towel, place the eggplant slices on the tray,
sprinkle the slices with the salt, mix with your hands to and let rest for 20 minutes
on the paper towels
-       In the meantime grind the meat if you are grinding it yourself
-       Place ground meat in a bowl; add the mint, sumac, onion, cumin, thyme, coriander,
paprika, chili flakes, black pepper, salt, and breadcrumbs or bulgur
-       Mix thoroughly and keep cool into using.
-       After the eggplant has rested for at least 20 minutes, squeeze it with the paper towels
so as to drain off the liquid that was extracted by the salt.
-       Place in a bowl with olive oil, mix to coat.
-       Light your gas grill now if using.
-       Put a sheet of waxed or baking paper on your counter as a working space.
-       Place your spiced meat, the skewers, the eggplant and a board or metal tray for
the finished product in easy reach.
-       Taking a skewer, stick a piece of eggplant onto the skewer through the middle from
the skin side inwards so that it is skewered like a half moon with the cut side towards the inside.
-       Your hands will be oily from the eggplant but that is fine, now scoop about a
tablespoon-full of meat into your hands, roll it like a meatball and then shape it into
a little log. Skew this through the middle so that it rests alongside the eggplant and fits the
length of the slice.
-       Now add a slice of eggplant this time going through the open side first so that the meat
is enclosed in the 2 half-moons of eggplant
-       Use your hands to reshape and firm-up the eggplant and meat so that they hold well together.
-       Repeat this sequence again and again until your skewer is full. You should be able to
get 4 “eggplant/meat whoopee pies” on one skewer:
-       Continue with a new skewer until meat and eggplant are used up.
-       If you have meat left over shape it into a log or a patty and grill it with the skewers.
-       Grill the skewers 5 minutes on each side taking care and adjusting either the heat (gas) or
the height of the grill rack so that the meat and eggplant brown but do not burn.
-       Remove to serving tray and enjoy as mentioned in article!