Roasted aubergine with köfte

Grind the pistachio nuts with the parsley and garlic and mix through the minced meat. Season well with salt and freshly ground pepper. Form 8 elongated balls of the mince and put them in the freezer.

Preheat the oven to 180 ° C. Cut the aubergines in the length. Place them with the cutting edge upwards on the baking tray and cut the fruit flesh crosswise.

Place the potato wedges, garlic and onion. Brush the aubergines generously with olive oil and sprinkle the other vegetables with some oil. Sprinkle with the thyme, freshly ground pepper and coarse grains of salt. Let the vegetables roast for about 40 minutes.

Fry the köfte around and brown and cooked in the rest of the oil. Spoon the vegetables on a large flat dish.

Bake, for the yoghurt sauce, the almonds golden brown in the olive oil. Allow to cool and chop roughly.

Stir in the Greek yogurt with the lemon juice and garlic. Mix with the roasted and chopped almonds and season with salt.

Serve the roasted vegetables with the yoghurt sauce and the köfte.