Cheese “Kababs” on Roasted Eggplant with Yogurt Sauce

Cheese “Kababs” on Roasted Eggplant with Yogurt Sauce

Yield: 25-30 kababs

Prep time: 30 minutes

Level: Medium


3 medium zucchinis, grated and squeezed dry
1 onion, diced
3 cloves garlic, crushed
1 cup Tnuva Feta Cheese, light or regular,
3 slices Tnuva Muenster Sliced Cheese,
cut into small pieces
1 egg, beaten
2 tablespoons fresh mint, chopped
(or 2 teaspoons dried)
2 tablespoons fresh parsley, chopped
(or 2 teaspoons dried)
1 teaspoon thyme
1 teaspoon lemon zest
3 tablespoons flour (plus more if needed)
Olive oil for frying
2 tablespoons tahini
1 cup yogurt
Salt & pepper to taste
1 medium eggplant, rinsed well
Chopped parsley


1. Place zucchini, onion, garlic, Tnuva Feta and Muenster cheeses, egg, herbs, lemon zest and flour in a bowl and mix well. If the mixture is too thin, add a little more flour. With wet hands, form bitesized patties, carefully placing them on a pan lined with parchment paper. Chill for at least 30 minutes.
2. Heat olive oil in a grill pan. Fry all the patties, about 3 minutes on each side, until browned.
3. To make sauce: Put tahini, yogurt and seasoning in a jar and shake well.
4. Roast the eggplant on an open flame, about 15 minutes each side, until well browned.
5. Slice the eggplant and spread it open on a serving plate. Pour the yogurt sauce all around the eggplant, and arrange the cheese kababs on top. Garnish with chopped parsley.