Za'atar Beef Koftas with Babaghanoush & Tomato Mint Salad

When I can't get to my favorite Middle Eastern restaurant, I make this easy dish to satisfy my craving:

Za'atar Beef Koftas with Babaghanoush & Tomato Mint Salad - Serves 3-4

Ingredients:

Step 1.  Preheat oven to 425 F.  Rinse produce.  Half tomatoes.  Finely chop pine nuts. Mince garlic. Halve lemons. Finely chop parsley leaves.  Pick mint leaves discarding stems.

Halve eggplant lengthwise. Pat beef dry with paper towel.

Step 2. Roast Eggplant

Season cut side of eggplant with paprika and salt.  Arrange cut-side  down on foil-lined baking sheet and roast until very tender, about 25 minutes.  Set aside, let cool slightly.  Meanwhile, in a bowl whisk together sherry vinegar, 1 TB olive oil and add tomatoes, salt and pepper to taste and mix.

Step 3. Form Koftas

While eggplant roasts, in a bowl, combine pine nuts, beef, Za-atar, chopped parsley and 1/2 of garlic.  Season generously with salt and pepper and with hands combine well.  Form into 2-inch cylinders.  Makes about 8-10.

Step 4. Make Babaghanoush

After eggplant cools a bit, scrape out flesh and transfer to food processor or blender, discarding skin.  Add remaining garlic, juice of lemons and tahini paste.  Blend and while motor is running add 4 TB olive oil until smooth and combined.  Add salt and pepper to taste.

Step 5. Cook Koftas

Heat 1 TB olive oil in large pan over medium-high heat.  When oil is simmering, add koftas and cook until browned on outside and medium inside, about 2-3 minutes per side.  (don't overload pan, cook in batches if you have to)

Step 6.  Plate

Add mint leaves to bowl with tomatoes and toss to coat.  Add a few dollops of babaghanoush on plate, lay kaftas over the babaghanoush, serve with tomato salad on side and enjoy.

Enjoy!

Stacey