Cookwith

Name: Turkish Lamb Köfte with Smoky Roasted Eggplant-Yogurt Dip
Prep time: 40 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz ground lamb (80/20 blend); 1/4 small yellow onion, finely grated; 1 small garlic clove, minced; 1 tbsp fresh parsley, finely chopped (plus extra for garnish); 1 tbsp fresh mint, finely chopped; 1/2 tsp ground cumin; 1/2 tsp Aleppo pepper (or mild red pepper flakes); 1/4 tsp smoked paprika; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 1 tsp olive oil (for shaping/grilling); 1 small Italian eggplant (about 6 oz); 1/3 cup Greek yogurt (whole milk); 1/2 small lemon, zested and juiced; 1 small garlic clove, grated (for dip); 1/4 tsp kosher salt (for dip); 1/2 tsp extra virgin olive oil (for dip); 1/4 tsp sumac (for garnish); 1/2 cup baby arugula or tomato slices (for side); 1/2 tsp extra virgin olive oil (for salad); Pinch of flaky salt (for salad)

Turkish Lamb Köfte with Smoky Roasted Eggplant-Yogurt Dip

CrushedLemon1034

This Turkish-inspired lamb köfte is hand-shaped and deeply seasoned with cumin, Aleppo pepper, and fresh herbs, then seared over high heat for a tender, juicy bite. The show-stopping dip comes from charring eggplant until smoky, then blending its silky flesh into creamy Greek yogurt with lemon and garlic for tangy complexity. A sprinkle of sumac and parsley adds fresh, punchy brightness, while a crisp arugula or tomato salad balances the dish. It's an aromatic, savory, and herbaceous meal—perfect for an elevated dinner plate in under 40 minutes.

Ingredients

Instructions

Preheat oven to 450°F (230°C). Prick eggplant several times with a fork, place on a foil-lined baking sheet, and roast for 25–30 minutes, turning halfway, until skin is charred and flesh is very tender. Let cool slightly.
Meanwhile, in a medium bowl, combine ground lamb, grated onion, minced garlic, parsley, mint, cumin, Aleppo pepper, smoked paprika, kosher salt, and black pepper. Mix gently until just combined—do not overwork. With oiled hands, shape mixture into 3–4 elongated oval köfte (about 2 inches long each).
Heat a grill pan or cast iron skillet over medium-high heat until nearly smoking. Brush pan lightly with olive oil. Sear lamb köfte for 2–3 minutes per side, turning to brown all surfaces, until deeply golden and just cooked through but juicy inside. Rest for 2 minutes.
Once eggplant is cool enough to handle, slice open and scoop out the smoky flesh into a bowl. Discard skin. Add Greek yogurt, lemon zest, lemon juice, grated garlic, kosher salt, and 1/2 tsp olive oil. Stir until creamy and flecked with eggplant. Taste and adjust seasoning.
For the salad, toss arugula or tomato slices with 1/2 tsp olive oil and a pinch of flaky salt just before serving.
To serve, spoon eggplant-yogurt dip onto a plate and swirl. Arrange köfte on top or alongside. Sprinkle with extra parsley and sumac. Serve with arugula or tomato salad on the side.