Kofta Wraps with Roasted Eggplant, Cabbage Salad, and Garlicky Yogurt Sauce by @dennistheprescott

N/A

4 servings

🥩

680 g

Ground Beef

🧄

4 cloves

Garlic

🧅

150 g

Red Onion

🍞

30 g

Panko Breadcrumbs

🌿

8 g

Flat-leaf Parsley

🫚

3 g

Ground Coriander

🌶️

3.5 g

Smoked Paprika

🟤

2 g

Ground Cumin

🌶️

0.5 g

Ground Cayenne

🧂

9 g

Sea Salt

⚫

1 g

Black Pepper

🍆

450 g

Eggplant

🫒

60 ml

Olive Oil

🥣

240 ml

Yogurt

🍋

22 ml

Lemon Juice

🫒

1 tbsp

Olive Oil

🧄

1 clove

Garlic

🧂

Sea Salt

🥬

210 g

Red Cabbage

🥕

100 g

Carrot

🧅

0.5

Red Onion

🌿

12 g

Mint Leaves

🍋

0.5

Lemon Juice

🫒

1 tbsp

Olive Oil

🧂

Sea Salt

🫓

360 g

Flatbread

Preparation Steps

  1. Step 1/14

    Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper if desired.

    🍪baking sheet

  2. Step 2/14

    Slice the eggplant into rounds or long planks about 1/2 inch (1 cm) thick. Arrange the eggplant on the baking sheet.

    eggplant
    🔪chef's knife
    🪵cutting board
    🍪baking sheet

  3. Step 3/14

    Drizzle the eggplant with 1 tablespoon olive oil and season with 1/4 teaspoon sea salt and 1/4 teaspoon black pepper.

    eggplant
    olive oil
    sea salt
    black pepper
    🥄measuring spoons
    🍪baking sheet

  4. Step 4/14

    Roast the eggplant for 20 to 25 minutes. Turn the slices halfway through until browned and tender.

    eggplant
    🍪baking sheet
    🗜️tongs

  5. Step 5/14

    Combine the ground beef, 4 minced garlic cloves, 1 minced red onion, panko breadcrumbs, parsley, coriander, smoked paprika, cumin, cayenne, 1 teaspoon sea salt, and 1/4 teaspoon black pepper in a large mixing bowl.

    ground beef
    garlic
    red onion
    panko breadcrumbs
    flat-leaf parsley
    ground coriander
    smoked paprika
    ground cumin
    ground cayenne
    sea salt
    black pepper
    🥣large mixing bowl
    🥛measuring cups
    🥄measuring spoons

  6. Step 6/14

    Mix the kofta ingredients gently with clean hands until evenly combined. Divide and shape the mixture into 12 oblong kofta patties.

    ground beef
    🥣large mixing bowl

  7. Step 7/14

    Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the kofta in batches without overcrowding the skillet.

    olive oil
    ground beef
    🍳skillet
    🥄measuring spoons

  8. Step 8/14

    Cook the kofta for 4 to 5 minutes per side. Transfer when browned and cooked through to 160°F (71°C).

    ground beef
    🍳skillet
    🗜️tongs

  9. Step 9/14

    Whisk the yogurt, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, and sea salt to taste in a small bowl.

    plain yogurt
    lemon juice
    olive oil
    garlic
    sea salt
    🥣small bowl
    🍴whisk
    🥄measuring spoons

  10. Step 10/14

    Combine the shredded red cabbage, grated carrot, sliced red onion, and sliced mint leaves in a large mixing bowl.

    red cabbage
    carrot
    red onion
    mint leaves
    🥣large mixing bowl
    🔪chef's knife
    🪵cutting board
    🧀box grater

  11. Step 11/14

    Dress the salad with 1/2 tablespoon lemon juice, 1 tablespoon olive oil, and sea salt to taste. Toss until evenly coated.

    lemon juice
    olive oil
    sea salt
    🥣large mixing bowl
    🥄measuring spoons

  12. Step 12/14

    Warm the flatbread wraps briefly in a dry skillet or oven until soft and pliable.

    flatbread wraps
    🍳skillet
    🗜️tongs

  13. Step 13/14

    Spread garlic yogurt sauce over each warmed flatbread wrap. Add roasted eggplant, 2 kofta patties, and cabbage salad.

    flatbread wraps
    plain yogurt
    eggplant
    ground beef
    red cabbage
    🥄spatula

  14. Step 14/14

    Fold the flatbread tightly around the filling. Serve the kofta wraps immediately while warm.

    flatbread wraps

Composition

Ingredients

Types

Meat, Vegetables, Grains, Herbs, Spices, Seasonings, Fats and Oils, Fruits

Ingredients

Ground beef, Garlic, Red onion, Panko breadcrumbs, Flat-leaf parsley, Ground coriander, Smoked paprika, Ground cumin, Ground cayenne, Sea salt, Black pepper, Eggplant, Olive oil, Yogurt, Lemon juice, Red cabbage, Carrot, Mint leaves, Flatbread

Allergens

Gluten

Dietetics

Dietary regimen

High Protein

Calories

680 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 55g, Fat: 30g, Fiber: 8g, Sugar: 9g

Nutritional Information

Minerals

Calcium: 190mg, Iron: 5.5mg, Potassium: 850mg, Sodium: 780mg

Vitamins

Vitamin A: 540mcg RAE, Vitamin C: 38mg, Vitamin B12: 2.2mcg, Folate: 85mcg DFE

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, large mixing bowl, small bowl, box grater, measuring cups, measuring spoons, baking sheet, skillet, spatula, tongs, whisk

Appliances

oven, stovetop

Type

Type

Type Of Dish

Main Course, Wrap, Sandwich

Occasions

Lunch, Dinner, Summer, Casual Meal, Outdoor Dining

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

Turkish, Middle Eastern, Mediterranean

Geographic

Turkey, Istanbul

Various

Aspect

Texture

Juicy, Tender, Creamy, Crunchy, Crisp, Soft

Flavors

Savory, Smoky, Garlicky, Tangy, Herby, Earthy, Spicy, Citrusy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave cooked beef out longer than 2 hours), fridge : 3 days (Store cooked kofta, eggplant, salad, sauce, and flatbreads separately in airtight containers,Refrigerate within 2 hours,Keep salad undressed when possible for best crunch), freezer : 3 months (Freeze cooked kofta in an airtight freezer-safe container,Do not freeze the yogurt sauce or dressed cabbage salad,Thaw kofta overnight in the refrigerator before reheating)