Cheese “Kababs” on Roasted Eggplant with Yogurt Sauce

Yield: 25-30 kababs
Prep time: 30 minutes
Level: Medium

Ingredients:

• 3 medium zucchinis, grated and squeezed dry
• 1 onion, diced
• 3 cloves garlic, crushed
• 1 cup Tnuva Feta Cheese, light or regular, crumbled
• 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

Instructions

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 bite-sized 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.