Chicken Kofta with Spiced Couscous
Warmly spiced chicken kofta served with fragrant couscous, grilled eggplant, fresh cucumber-tomato salad, caramelized figs, and lemon yogurt. This easy dinner brings together savory, smoky, sweet, and fresh flavors in one satisfying plate.
After making my Lamb Kofta with Cape Malay Rice and Beef Suya Kofta with Jollof Rice, I wanted to explore another way to build a kofta plate. This time, I took the chicken in a North African-inspired direction, leaning into warm spices, fresh herbs, grilled vegetables, lemon, and creamy yogurt.
The chicken kofta is grilled for a smoky char before finishing in the oven, while the couscous provides a fragrant base. Grilled eggplant adds richness, the cucumber-tomato salad brings freshness and crunch, and the lemon yogurt balances the warm spices. The grilled figs add a little natural sweetness that ties the whole plate together.
Like the other kofta recipes, this isn't meant to recreate one specific traditional dish. It's an approachable interpretation inspired by the flavors of the region, with simple components that come together into a colorful, satisfying meal.
Chicken Kofta with Spiced Couscous
Flavorful chicken kofta seasoned with toasted cumin and coriander, grilled for a smoky char, and served with spiced couscous, grilled eggplant, fresh cucumber-tomato salad, caramelized figs, and creamy lemon yogurt.
Ingredients
- 1 lb ground chicken
- ¼ large red onion, finely grated
- 2–3 garlic cloves, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp olive oil
- 1 tsp chicken seasoning
- 1 tsp whole cumin seeds
- 1 tsp whole coriander seeds
- ½ tsp smoked paprika
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
- 1 tsp salt
- 1 cup packaged couscous
- Chicken broth, amount called for on package
- 1 tbsp butter
- ½ tsp ground cumin
- ¼ tsp ground coriander
- ¼ tsp ground cinnamon
- ¼ tsp salt, depending on the broth
- 2 tbsp fresh parsley, chopped
- Juice of ½ lemon
- 1 large eggplant
- 1½ tbsp olive oil
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp ground coriander
- ½ tsp salt
- ¼ tsp black pepper
- 3 fresh figs
- 1 tsp olive oil
- ⅛ tsp ground cinnamon
- Pinch of salt
- ¾ cup Greek yogurt
- 1 tbsp fresh lemon juice
- 1 small garlic clove, finely grated
- 1 tsp olive oil
- ¼ tsp salt
- 1–2 tsp water, as needed
- 1 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Place the whole cumin and coriander seeds in a dry skillet over medium heat. Toast for 1–2 minutes, shaking the pan occasionally, until fragrant. Remove from the heat and let cool slightly, then lightly crush with a mortar and pestle or the bottom of a heavy pan. Keep them coarse rather than grinding them into a powder.
- In a bowl, combine the ground chicken, finely grated red onion, garlic, parsley, olive oil, chicken seasoning, toasted cumin and coriander seeds, smoked paprika, ginger, cinnamon, black pepper, cayenne, and salt if needed. Gently mix until just combined. Cover and refrigerate for 30 minutes to 2 hours.
- While the kofta mixture chills, prepare the lemon yogurt. Combine the Greek yogurt, lemon juice, grated garlic, olive oil, and salt. Add 1–2 teaspoons of water until smooth and spreadable. Cover and refrigerate until ready to serve.
- Prepare the cucumber-tomato salad by combining the cucumber and cherry tomatoes. Toss with olive oil, salt, and black pepper. Cover and refrigerate until ready to serve.
- Preheat the oven to 375°F. Remove the chicken mixture from the refrigerator 20–30 minutes before cooking. Divide it into 8 equal portions and shape each into a thick oval.
- Cut the eggplant lengthwise into long wedges. Toss with olive oil, cumin, smoked paprika, coriander, salt, and black pepper.
- Heat a grill pan over medium-high heat. Grill the eggplant for 2–3 minutes per side, until charred and grill marks develop. Transfer to a baking sheet.
- Lightly oil the grill pan if needed. Grill the koftas for 2–3 minutes per side, turning as needed to develop good grill marks. Transfer them to the baking sheet with the eggplant.
- Transfer the kofta and eggplant to the 375°F oven. Bake the kofta for 6–8 minutes, or until the center reaches 165°F. Remove the kofta and let them rest for 5 minutes. Continue cooking the eggplant for another 10–15 minutes, or until completely tender.
- While the kofta and eggplant finish cooking, prepare the couscous according to the package directions, using chicken broth instead of water. Add the butter, cumin, coriander, cinnamon, and salt to the cooking liquid. Once cooked, fluff with a fork and stir in the parsley and lemon juice.
- Cut the figs in half lengthwise, leaving the skin on. Lightly brush the cut sides with olive oil and sprinkle with cinnamon and a little salt. Place them cut-side down on the hot grill pan and grill for 1–2 minutes, until caramelized and marked. Flip and grill the skin side for about 30 seconds, then remove from the heat.
- Spread the couscous across a large platter. Arrange the chicken kofta, grilled eggplant, cucumber-tomato salad, and grilled figs alongside it.
- Spoon 3–4 tablespoons of lemon yogurt onto the front of the platter. Using the back of a large spoon, drag it through the yogurt in one smooth, curved motion to create a wide smear. Drizzle lightly with olive oil and finish with a little paprika, if desired. Serve immediately.
Notes
- For moist kofta: The finely grated onion and olive oil help keep the chicken juicy. Mix gently and avoid overworking the meat.
- Toast the whole spices: Toasting and lightly crushing the cumin and coriander seeds brings out a deeper, more aromatic flavor.
- Chilling the mixture: Refrigerating the chicken mixture helps it firm up, making the kofta easier to shape and cook.
- Grill, then bake: Grilling first gives the kofta their smoky char and grill marks, while the oven finishes cooking them without drying them out.
- Couscous shortcut: Packaged couscous keeps this meal quick and easy. Cooking it in chicken broth with cumin, coriander, cinnamon, parsley, and lemon gives it plenty of flavor.
- Serving: For a polished presentation, spread the lemon yogurt directly onto the platter rather than serving it in a bowl.
Nutrition Facts
Calories
650Fat (grams)
28 gSat. Fat (grams)
7 gCarbs (grams)
47 gFiber (grams)
5 gSugar (grams)
10 gProtein (grams)
38 g
Coconut Eggplant and Lentil Masala Curry
A cozy, plant-based curry with creamy lentils, tender eggplant, and fragrant coconut—served with spiced rice.
Hearty, fragrant, and deeply satisfying, this Eggplant and Lentil Coconut Curry is comfort in a bowl. Slow-cooked eggplant melts into a spiced lentil base, infused with ginger, garlic, and creamy coconut milk for a rich, velvety finish. Served with fluffy aromatic rice—steamed with warming spices like cardamom, cinnamon, or bay leaf—it’s a nourishing, plant-based dish that’s as cozy as it is flavorful. Whether you're looking for a weeknight dinner or a meatless showstopper for guests, this curry brings warmth and depth to any table.
Cooking eggplant is all about unlocking its rich, silky texture and ability to soak up flavor. When properly cooked, eggplant transforms from firm and spongy to tender and luscious, making it perfect for curries, stews, and roasts. Salting it beforehand can help reduce any bitterness and improve its ability to brown, while slow cooking allows it to absorb spices and sauces deeply. Whether roasted, sautéed, or simmered, eggplant acts like a sponge for bold aromatics—especially in dishes like coconut curries where it adds both body and depth.
General Tips for Cooking Eggplant
Salt First (Optional but Helpful):
Lightly salt sliced or cubed eggplant and let it sit for 20–30 minutes. This draws out excess moisture and any bitterness, helping it cook more evenly and brown better.Don’t Undercook It:
Eggplant should be fully tender when done—undercooked eggplant can be spongy or rubbery. Cook it until it’s soft and creamy inside.Use Enough Oil (or Bake/Roast):
Eggplant absorbs oil quickly, so don’t be afraid to use a bit more when pan-frying or roasting. Alternatively, brush with oil and bake at a high temperature for a healthier option.Pair with Bold Flavors:
Eggplant soaks up spices and sauces beautifully. It works especially well with garlic, ginger, curry spices, tomatoes, and coconut milk.Roast or Grill for Extra Depth:
Roasting or grilling brings out eggplant’s natural sweetness and gives it a smoky, rich flavor—perfect for dips, salads, or hearty stews.
A rich, spiced plant-based curry inspired by East African flavors, with tender eggplant, hearty lentils, and creamy coconut milk.
Combining lentils and eggplant creates a beautiful balance of texture and depth—soft, creamy eggplant melds with hearty lentils to form a rich, comforting base that’s both nourishing and satisfying. This pairing is common in many African and Indian-influenced dishes, especially in East African coastal cooking, where flavors are bold, layered, and full of warmth.
In East African cuisine, particularly along the Swahili coast, the use of spices like cumin, coriander, turmeric, and cloves is deeply rooted in centuries of trade with India and the Arabian Peninsula. Coconut milk is another hallmark of the region’s cooking, adding creaminess and a subtle sweetness that tempers the heat of spices while enriching the overall dish. When combined, lentils, eggplant, aromatic spices, and coconut create a dish that’s deeply flavorful, comforting, and rooted in tradition—perfect for sharing and savoring.
Coconut Eggplant and Lentil Masala Curry
Discover the rich, comforting flavors of lentils and eggplant simmered with creamy coconut milk—a staple in East African coastal cuisine. This nourishing plant-based dish blends hearty lentils with silky eggplant and bold, layered spices for a satisfying vegan meal inspired by African and Indian culinary traditions. Perfect for fans of coconut curry and wholesome comfort food.
Ingredients
- 1 large eggplant, chopped
- 1 small onion, chopped
- 1 teaspoon ground ginger
- 1/2 teaspoon paprika
- 2 teaspoons masala curry powder
- 1 teaspoon oregano
- 1 teaspoon salt (plus 1 teaspoon extra to remove water from eggplant)
- 1 teaspoon chilli flakes
- 1 can coconut, full cream
- 1/2 cup green lentils
- 2 cups chicken broth
- 1 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/2 teaspoon Royco Usavi mix, chicken (optional)
- 2 bay leaves
- 1/2 cup fire-roasted tomatoes, diced
- 3 garlic cloves
- 2 tablespoons ghee
- 2 tablespoons olive oil
- 2 tablespoons sesame seed oil
- 1 tablespoon soy sauce
- 1 tablespoon red wine vinegar
- 1 teaspoon fish sauce
- 1 teaspoon rice vinegar
- 2 tablespoons + 1/2 cup fresh cilantro, roughly chopped (optional)
- 1/3 cup silvered almonds (optional)
Instructions
- Slice the eggplant in half and sprinkle with 1 teaspoon salt to draw out excess moisture. Let sit, then pat dry when ready to prepare.
- Peel and mince the garlic cloves. Roughly chop your washed parsley.
- In a separate bowl, combine your spices: ginger, masala curry powder, paprika, oregano, salt, pepper, chili flakes, and any other spices.
- Chop the eggplant into bite-sized pieces and sauté with the sesame oil until softened and golden brown. Remove from the pan and set aside.
- In the same pot, melt ghee over medium heat. Sauté the onion and garlic for 2–3 minutes, or until the onions are translucent. Add the spice mix and stir to bloom the flavors for about 1 minute (add a bit more ghee or the olive oil if needed.
- Deglaze the pot with soy sauce. Add the tomato, red wine vinegar, and lentils. Stir and cook for 1–2 minutes, then pour in the broth to cover and bring to a boil. Reduce heat and simmer for about 15 minutes, or until the lentils are softened.
- Add the eggplant back to the pot, followed by the coconut milk, bay leaves and 2 tablespoons parsley. Simmer for another 10 minutes.
- Finish with a splash of fish sauce and rice vinegar. Season to taste. Remove from heat and let sit for 2–3 minutes.
- Serve topped with extra parsley, sliced almonds, and a scoop of aromatic rice.
Nutrition Facts
Calories
378Fat (grams)
24.9 gCarbs (grams)
27.5 gFiber (grams)
12.6 gSugar (grams)
8.8 gProtein (grams)
10.2 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Eggplant and Shiitake Mushroom Lettuce Wraps
These wraps are inspired by two different plates I've enjoyed while eating out, and you may have to! The first, bulgogi lettuce wraps. Bulgogi refers to Korean-style marinated beef or pork strips. The second, shiitake mushroom steam buns. This was a vegetarian option I’ve opted for, but duck would be the likely substitute since the mushrooms were covered in a rich, hoisin sauce. Both make for an incredible bite, so with the addition of eggplant, I have a quick recipe here for you if you need a light lunch or appetizers for your guests.
The shiitake mushrooms add the meaty, umami flavour, while the eggplant adds to the filling and absorbs all the spices and flavour from the sauce. The hoisin sauce, honey, and Worchester tie everything together, and you get a sweet and slightly salty flavour profile familiar in Asian cuisine.
I add a few chilli flakes and fresh jalapeno garnish for a little heat, with the cucumber to help cool everything off and add some crunchy texture.
I hope you enjoy these, they are one of my favourites!
Ingredients
5 ounces shiitake mushrooms
1/2 medium eggplant, sliced lengthwise into thin prices
4 tablespoons butter
2 tablespoon peanut or sesame oil
1/3 cup red onion, sliced lengthwise
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1/2 teaspoon fenugreek powder
1 teaspoon coriander
1 teaspoon chilli flakes
1 teaspoon paprika
1 tablespoon garlic powder
1 teaspoon dried parsley
1 tablespoon hoisin sauce
1 teaspoon honey
1 teaspoon Worcester sauce
1 tablespoon fresh garlic
1 tablespoon fresh thyme
Fresh parsley, jalapeno and cucumber
Sesame seeds and green onions (optional - to garnish)
1/2 butter lettuce head, washed leaves
Instructions
In a large nonstick saucepan, heat the oil and 2 tablespoons butter until melted. Add the red onion and garlic, saute for about 2-3 minutes until the onion begins to soften over medium-high heat.
Add the spices, salt, pepper, and fresh thyme to coax out the flavours. Cook for another 1-2 minutes until fragrant.
Mix in the eggplant, and cook for about 3-4 minutes until the pieces begin to soften. Add the mushrooms and the rest of the butter, continue to saute until the vegetables. Reduce heat to medium and cook for 5 minutes, stirring frequently.
Mix in the honey, hoisin sauce, and Worchester sauce. Reduce the heat to medium-low, mixing until the sauce thickens and completely coats the mushrooms and eggplant. Cook for about 2-3 minutes, then remove from heat.
Layout your butter lettuce leaves, and scoop 1-2 teaspoons of the mixture into each leaf.
Serve immediate with fresh cucumber, jalapeno, scallions, and sesame seeds!
Ras El Hanout- Spiced Eggplant Crust Mini Pizzas
If you have some leftover eggplant and don't know what to do with it, make some mini Margherita pizzas! These crustless babies are keto, low-carb, and vegetarian, with umami taste similar to mushrooms. They absorb flavour like a sponge!
Speaking of flavour, instead of a regular, tomato sauce, I wanted a flavour that would pack a punch and not rely on the cheese. I seasoned the pizza base with homemade ras el hanout, a spice blend prevalent in North Africa, particularly in Algeria, Morocco and Tunisia. It’s a mix of intense, complex flavours (better if you can grind it up to from whole spices)! The ras el hanout enhances the sauce and goes well with the eggplant, and is often used to season meat, fish, couscous and other vegetables.
I love the spice mix because there are no hard rules in terms of ratios, but generally cumin, cardamom, cinnamon, coriander, turmeric, ginger, paprika, black pepper, and cayenne pepper make a feature.
The name ras el hanout translates to ‘head of the shop’, alluding to a blend of the best spices in store!
Also, if you can get your hands on fresh herbs, use them! This will give your pizzas a fresh bite.
Ingredients
1/2 large eggplant
Olive oil
1 tablespoon dried thyme
1 tablespoon fresh thyme
1 tablespoon fresh basil, chopped
5 basil leaves
Dried parsley
1 heaped teaspoon garlic
1 teaspoon Worchester sauce
1/4 cup tomato salsa
1/2 cup tomato ragu
Salt and black pepper
Mozzarella or sharp cheddar, cut into small squares
Chili flakes
Ras el hanout:
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon coriander
1/4 teaspoon cardamom
1/2 teaspoon cloves
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ginger
1 teaspoon smoked paprika
1/2 teaspoon nutmeg
(Makes about 1/4 cup)
Instructions
Cut your eggplant into thick slices (not too thin, they will shrink a bit in while baking). Brush them generously with olive oil and sprinkle with dried thyme, salt, and pepper on both sides. Bake at 400F for 15 minutes.
While the eggplant is in the oven, prepare your spiced tomato sauce in a small bowl. Mix the ragu, salsa, Worchester sauce, garlic, and basil. Blend the spices in a small container where you can store what remains. Add one teaspoon to the tomato sauce and mix well.
Remove the eggplant from the oven and top with the tomato sauce, cheese squares, fresh thyme, and basil leaves.
Bake for another 10 minutes and until the cheese starts to melt.
Serve hot and garnish with chilli flakes, parsley, and ground pepper.
Eggplant and Fish Stew
Garden egg is another term for eggplant, and they lend themselves well to stews because they absorb like sponges. The traditional Ghanaian ‘garden egg stew’ - what inspired this recipe - uses a white eggplant different the type I have always known (the elongated, purple version). The palm oil adds a unique flavor and reddish colour to the dish, but if you don’t have any babassu or coconut oil should do! That said, with the palm oil, this is a dish you will want to make once in while since it's on the greasy side, but it’s super yummy!
Ingredients
1 cup onion, chopped
1 teaspoon butter
3 large eggplants (chopped and peeled)
1 can diced tomato (15oz)
1/2 jalapeno, chopped
1 teaspoon garlic
1/4 cup palm oil
2 tablespoon fish spice
1 tablespoon lemon juice
1 teaspoon lemongrass
1 tablespoon lemongrass spice
1 tablespoon + 1 teaspoon black pepper
1 tablespoon + 1 teaspoon salt
3 trout fillets or steaks with skin, halved
3 cups broth
2-3 boiled eggs (optional)
Instructions
Step 1
Marinate your fish in 1 teaspoon lemongrass, lemon juice, 1 teaspoon salt, and 1 teaspoon pepper. Put it in the fridge for about half an hour.
Step 2
Heat the butter, onions, jalapeno, and garlic in a large pot, sauté for 3 minutes.
Step 3
Add the can of tomatoes, broth, and palm oil, cook for 5 minutes.
Step 4
Add the fish, eggplant, fish spice, lemongrass, salt, and black pepper, simmer for about 20 minutes. Top with the boiled eggs and cook for another 2-3 minutes. Careful while cooking not to over stir and break down the fish.
Serve with mealie cobs, rice, plantains, or your starch of choice, enough for 3.