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

Name: Kofta Wraps with Roasted Eggplant, Cabbage Salad, and Garlicky Yogurt Sauce
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 680 g Ground Beef; 5 cloves Garlic minced, for the kofta, finely minced, for the yogurt sauce; 150 g + 0.5 Red Onion medium, finely minced, for the kofta, finely sliced, for the salad; 30 g Panko Breadcrumbs; 8 g Flat-leaf Parsley chopped, fresh; 3 g Ground Coriander; 3.5 g Smoked Paprika; 2 g Ground Cumin; 0.5 g Ground Cayenne; 9 g Sea Salt to taste, for the kofta, for the yogurt sauce, for the salad; 1 g Black Pepper freshly cracked, to taste, for the kofta; 450 g Eggplant large, sliced; 90 ml Olive Oil for roasting the eggplant, amount not given, for the yogurt sauce, for the salad; 240 ml Yogurt for the yogurt sauce; 22 ml + 0.5 Lemon Juice for the yogurt sauce, juice of 1/2 lemon, for the salad; 210 g Red Cabbage finely shredded, for the salad; 100 g Carrot large, grated on a box grater, for the salad; 12 g Mint Leaves finely sliced, for the salad; 360 g Flatbread for wrapping, not listed but implied by 'wraps'

≈ 55 min

4 servings

🥩

680 g

Ground beef

🧄

5 cloves

Garlic

🧅

150 g + 0.5

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

🫒

90 ml

Olive oil

🥣

240 ml

Yogurt

🍋

22 ml + 0.5

Lemon juice

🥬

210 g

Red cabbage

🥕

100 g

Carrot

🌿

12 g

Mint leaves

🥙

360 g

Flatbread

Preheat
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper if desired.
Slice
- eggplant
Slice the eggplant into rounds or long planks about 1/2 inch (1 cm) thick. Arrange the eggplant on the baking sheet.
Drizzle
- eggplant
- olive oil
- sea salt
Drizzle the eggplant with 1 tablespoon olive oil and season with 1/4 teaspoon sea salt and 1/4 teaspoon black pepper.
Roast
- eggplant
Roast the eggplant for 20 to 25 minutes. Turn the slices halfway through until browned and tender.
Combine
- ground beef
- garlic
- red onion
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.
Mix
- ground beef
Mix the kofta ingredients gently with clean hands until evenly combined. Divide and shape the mixture into 12 oblong kofta patties.
Heat
- olive oil
- ground beef
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the kofta in batches without overcrowding the skillet.
Cook
- ground beef
Cook the kofta for 4 to 5 minutes per side. Transfer when browned and cooked through to 160°F (71°C).
Whisk
- plain yogurt
- lemon juice
- olive oil
Whisk the yogurt, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, and sea salt to taste in a small bowl.
Combine
- red cabbage
- carrot
- red onion
Combine the shredded red cabbage, grated carrot, sliced red onion, and sliced mint leaves in a large mixing bowl.
Toss
- lemon juice
- olive oil
- sea salt
Dress the salad with 1/2 tablespoon lemon juice, 1 tablespoon olive oil, and sea salt to taste. Toss until evenly coated.
Warm
- flatbread wraps
Warm the flatbread wraps briefly in a dry skillet or oven until soft and pliable.
Spread
- flatbread wraps
- plain yogurt
- eggplant
Spread garlic yogurt sauce over each warmed flatbread wrap. Add roasted eggplant, 2 kofta patties, and cabbage salad.
Fold
- flatbread wraps
Fold the flatbread tightly around the filling. Serve the kofta wraps immediately while warm.

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

≈ 55 min

4 servings

🥩

680 g

Ground beef

🧄

5 cloves

Garlic

🧅

150 g + 0.5

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

🫒

90 ml

Olive oil

🥣

240 ml

Yogurt

🍋

22 ml + 0.5

Lemon juice

🥬

210 g

Red cabbage

🥕

100 g

Carrot

🌿

12 g

Mint leaves

🥙

360 g

Flatbread

Preparation Steps

Step 1/14
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper if desired.
🍳baking sheet
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
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
Step 4/14
Roast the eggplant for 20 to 25 minutes. Turn the slices halfway through until browned and tender.
🍆eggplant
🍳baking sheet
🥢tongs
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
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
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
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
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
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
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
Step 12/14
Warm the flatbread wraps briefly in a dry skillet or oven until soft and pliable.
🥙flatbread wraps
🍳skillet
🥢tongs
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
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

Notes

Garlic (minced, for the kofta, finely minced, for the yogurt sauce), Red onion (medium, finely minced, for the kofta, finely sliced, for the salad), Flat-leaf parsley (chopped, fresh), Sea salt (to taste, for the kofta, for the yogurt sauce, for the salad), Black pepper (freshly cracked, to taste, for the kofta), Eggplant (large, sliced), Olive oil (for roasting the eggplant, amount not given, for the yogurt sauce, for the salad), Yogurt (for the yogurt sauce), Lemon juice (for the yogurt sauce, juice of 1/2 lemon, for the salad), Red cabbage (finely shredded, for the salad), Carrot (large, grated on a box grater, for the salad), Mint leaves (finely sliced, for the salad), Flatbread (for wrapping, not listed but implied by 'wraps')

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

Preparation

30 minutes

Cooking

25 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

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, Stove

Type

Type Of Dish

Main Course

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)

680 g

Ground beef

5 cloves

Garlic

150 g + 0.5

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

90 ml

Olive oil

240 ml

Yogurt

22 ml + 0.5

Lemon juice

210 g

Red cabbage

100 g

Carrot

12 g

Mint leaves

360 g

Flatbread

680 g

Ground beef

5 cloves

Garlic

150 g + 0.5

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

90 ml

Olive oil

240 ml

Yogurt

22 ml + 0.5

Lemon juice

210 g

Red cabbage

100 g

Carrot

12 g

Mint leaves

360 g

Flatbread

Preparation Steps

Step 1/14

Step 2/14

Step 3/14