CLEAVER’S – Beef and Eggplant Kebabs
Chef: Justine Schofield
Time: 1 hour 25 minutes (including resting and chilling time)
1 medium eggplant, cut into 3cm pieces
1 tbsp salt
500g certified organic beef mince
2 cloves garlic, crushed
½ red onion, finely diced
2 tsp dried mint
2 tsp ground cumin
2 tbsp toasted pine nuts, finely chopped
Zest of 1 lemon + wedges, to serve
35g (½ cup) fresh breadcrumbs
1 free-range egg, lightly beaten
Extra virgin olive oil
Pita breads, Greek yoghurt, and tabouli, to serve
Fresh parsley and mint, to garnish
Place eggplant in a colander over a large bowl. Sprinkle with salt and set aside for 30 minutes. Rinse eggplant and pat dry with paper towel.
Meanwhile, line a baking tray with baking paper. Combine the beef, garlic, onion, dried mint, cumin, pine nuts and lemon zest in a large bowl, mixing well with your hands. Add breadcrumbs and egg, season with salt and pepper and stir until well combined.
Divide mixture into 16 portions and shape each portion into a 4cm oval balls using wet hands. Place on prepared tray. Cover with plastic wrap and place in fridge for 15 minutes to firm up.
Remove balls from fridge and thread alternately onto skewers with eggplant. Lightly oil kebabs.
Preheat a large non-stick frying pan or barbecue over medium-high heat. Cook kebabs, in batches, for 6-8 minutes, turning occasionally, until cooked through. Transfer to a plate loosely covered in foil to keep warm. Repeat with remaining kebabs.
Sprinkle cooked kebabs with parsley and mint leaves, and serve with pita bread, yoghurt and tabouli.
* You will need 8 metal or soaked bamboo skewers – soak bamboo skewers for 10 minutes in cold water to prevent burning.