As we wind down from summer, don’t hesitate to keep firing up the grill. Take advantage of those farmers market eggplants to make a quick and easy dipping sauce for these grilled chicken kofta that are amped up with some Moroccan spices.
1 small red onion, coarsely chopped
2 garlic cloves, coarsely chopped
1 teaspoon kosher salt, divided
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon Aleppo pepper or
red chili flakes
1 teaspoon cinnamon
1 teaspoon allspice
1 cup parsley leaves with tender stems
½ cup cilantro with tender stems
1 cup oregano
1 cup mint leaves
1 pound ground chicken, dark meat
Soak skewers by submerging in water for 30 minutes. Preheat grill. Pulse onions and garlic in a food processor until very finely chopped. Wipe out food processor and add herbs. Pulse until finely chopped and then transfer to bowl with onion mixture. Add chicken and remaining salt. Mix with your hands to combine, but don’t overwork. Take ¼ of the ground chicken mixture and shape it around a skewer to form a log 6-7 inches long and 1-inch thick. Repeat with remaining skewers. Grill skewers until a thermometer inserted into the meat reads 160 degrees, about 10-12 minutes. Remove from grill and serve with roasted eggplant dip.
1 large eggplant
3 garlic cloves, grated
Grated zest of 1 lemon and 1 tablespoon lemon juice
2 tablespoons olive oil
½ teaspoon sugar
Salt and black pepper to taste
Heat oven to 450 degrees. Char the outside of the eggplant on the top of the stovetop turning it until the skin is blistered. Transfer to a sheet tray and continue cooking in the oven for 30-45 minutes depending on the size of the eggplant. Pull out of the oven and let cool for 10 minutes. Split open and scoop out the interior fresh into a bowl. Grate the garlic and squeeze the lemon juice, mix. Season with salt/pepper.