Skillet Beef Kofta with Roasted Eggplant & Lemon-Tahini Sauce
Garlic, parsley, and warm spices give these small beef kofta plenty of flavor. Serve them with browned eggplant, a crisp cucumber-tomato salad, and lemon-tahini sauce for a dinner with something different in every bite.
Prep: About 20 minutes | Cook: About 30–35 minutes
Equipment: Large rimmed baking sheet and large skillet
The Whole30 Swaps
Instead of breadcrumbs: This version uses egg to bind the beef, with squeezed grated onion for flavor. No bread or alternative-flour crumbs are added.
Instead of yogurt sauce: Use tahini blended with lemon, garlic, water, and salt.
Instead of pita or rice: Serve with roasted eggplant and cucumber-tomato salad. Choose tahini made from sesame seeds, with or without salt, and check packaged ingredients against the current Original Whole30 rules.
Ingredients:
For the Beef Kofta
- 1 1/2 lbs ground beef
- 1/2 medium yellow onion (finely grated and squeezed to remove excess liquid)
- 1 large egg
- 3 cloves garlic (finely minced)
- 1/4 cup parsley (finely chopped)
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 3/4 tsp fine salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for cooking)
For the Roasted Eggplant
- 2 medium eggplants (cut into 1-inch cubes)
- 2 tbsp olive oil
- 1/2 tsp fine salt
- 1/4 tsp black pepper
For the Lemon Tahini Sauce
- 1/4 cup tahini (stirred well)
- 2 tbsp lemon (juiced)
- 1 small clove garlic (finely grated)
- 3 tbsp water (plus more as needed)
- 1/4 tsp fine salt
- 1 English cucumber (diced)
- 1 pint cherry tomatoes (halved)
- 1 tbsp lemon (juiced)
- 1 tbsp olive oil
- 2 tbsp parsley (chopped)
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
1. Heat the oven. Preheat to 425°F. Prepare a large rimmed baking sheet. Use a second sheet if the eggplant will not fit in a single layer.
2. Roast the eggplant. Toss the eggplant cubes with 2 tablespoons olive oil, ½ teaspoon fine salt, and ¼ teaspoon black pepper. Spread across the baking sheet and roast for 25–35 minutes, turning halfway through, until browned and tender in the center.
3. Prepare the onion. Finely grate the ½ yellow onion. Place it in a clean kitchen towel or fine sieve and squeeze out the excess liquid before adding it to the beef.
4. Mix the kofta. In a bowl, combine the ground beef, squeezed onion, egg, 3 minced garlic cloves, ¼ cup parsley, cumin, coriander, smoked paprika, cinnamon, ¾ teaspoon fine salt, and ¼ teaspoon black pepper. Mix until evenly combined and the mixture holds together.
5. Shape. Divide the mixture into 12 equal portions. Shape each into a short oval patty, approximately ¾ inch thick. Keep the thickness even so the kofta cook at a similar rate.
6. Cook the kofta. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the kofta in two batches, leaving room between them. Cook for approximately 4–5 minutes per side, turning carefully, until browned and the centers reach 160°F. Reduce the heat if the outside browns before the middle is cooked. Transfer to a clean plate.
7. Make the sauce. Whisk the tahini, 2 tablespoons lemon juice, 1 grated garlic clove, and ¼ teaspoon fine salt together. Gradually whisk in the 3 tablespoons water. Add more water, 1 teaspoon at a time, until smooth and pourable.
8. Toss the salad. Combine the cucumber, cherry tomatoes, 1 tablespoon lemon juice, 1 tablespoon olive oil, and 2 tablespoons parsley.
9. Serve. Divide the roasted eggplant and salad among four plates. Add three kofta per plate and drizzle with the lemon-tahini sauce.
Small Patties, Better Browning
Squeeze the grated onion and keep the kofta evenly shaped. Let the first side brown before turning so the patties release more easily. Spread the eggplant out rather than piling it up.
Save a Portion for Tomorrow
Store: Refrigerate cooked kofta and eggplant within 2 hours. Keep the salad and sauce in separate covered containers. Use refrigerated leftovers within 3–4 days.
Reheat: Warm the kofta and eggplant in a covered skillet with a small splash of water until the leftovers reach 165°F. Add the cold salad afterward. Thin the refrigerated tahini sauce with a little water if needed.
This recipe is intended for Original Whole30 elimination when made with ingredients that meet the program rules. It is not an official Whole30 Approved recipe. For personal health questions, speak with your own healthcare provider.
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