Experience an elevated plant-based delight featuring air-fried eggplant and lentil kofta with robust cumin, smoked paprika, and coriander, topped with a refreshing lemon-herb tahini drizzle, delivering a masterpiece of textures and flavors.
Cook Time
40 minutes
Calories
320 calories per serving
Servings
4 servings
Preheat the oven to 400°F (200°C). Pierce the eggplant with a fork several times, then place it directly on the oven rack. Roast for about 30 minutes until soft and collapsing. Allow it to cool slightly before scooping out the flesh and mashing it in a bowl.
Combine the eggplant with cooked lentils, almond flour, flaxseed meal, cumin, smoked paprika, coriander, parsley, garlic, olive oil, and salt and pepper. Mix until well incorporated and the ingredients bind together.
Shape the mixture into small kofta or oval patties and place them on a baking sheet lined with parchment paper.
Preheat your air-fryer to 375°F (190°C). Air-fry the kofta in batches for about 12-15 minutes, turning halfway, until they are golden brown and crisp.
While the kofta are cooking, prepare the Lemon-Herb Tahini by whisking together tahini, lemon juice, water, mint, dill, and salt until smooth, adjusting the water for desired consistency.
To serve, place the kofta on a platter and drizzle generously with the Lemon-Herb Tahini. Garnish with additional fresh mint and dill if desired.
