Aubergine and feta kefte

Ingredients:

- aubergines 600g (about 2 large ones) chopped into 1cm squares
- light olive oil 3 tbsp, plus more for the tray
- sea salt and freshly ground black pepper
- bulgur wheat 175g
- cumin seeds ½ tsp
- coriander seeds ½ tsp
- garlic 1 clove, finely chopped
- mint leaves 10g, finely chopped
- parsley leaves 15g, finely chopped
- feta cheese 175g, crumbled
- sunflower and pumpkin seeds 50g
- eggs 2, lightly beaten
- unwaxed lemon finely grated zest of 1

Preparation:

Preheat the oven to 200C/gas mark 6. Place the aubergine pieces on a baking tray and drizzle with the 3 tablespoons of light olive oil and ½ teaspoon of salt. Use your hands to mix the pieces, then roast for 25 minutes, or until soft. Transfer to a large mixing bowl and leave to cool.

Bring a saucepan of water to the boil, add the bulgur wheat and cook for 15 minutes. Drain, rinse with cold water, drain well again, then add the bulgur to the aubergines.

Preheat the oven to 220C/gas mark 7, or just increase the temperature if you didn’t turn it off.

Toast the cumin and coriander seeds by stirring them in a dry pan for a few minutes until their aromas are released, then grind in a mortar and pestle or a spice grinder. Stir into the aubergines and bulgur wheat with all the remaining ingredients, seasoning with ½ teaspoon each of salt and pepper.

Oil a baking tray, then use your hands to mould 12 satsuma-sized kefte and place them on the tray. Roast for around 20 minutes, or until the kefte are golden all over.

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