dinner

Harissa-Spiced Venison Kofta with Charred Eggplant and Radicchio Salad

Name: Harissa-Spiced Venison Kofta with Charred Eggplant and Radicchio Salad
Ingredients: 113.2 g ALL NATURAL VENISON GROUND MEAT; 250 g Eggplant, raw; 89.7 g More than Pasta® Red Lentil Pasta; 150 g Radicchio, raw; 20 g Harissa hot red pepper paste; 40 g Scallions, raw; 20 ml Rice Vinegar; 10.4 ml Olive oil

Nutrition

691

kcal

Calories

Protein

Carbs

Fat

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Ingredients(8)

ALL NATURAL VENISON GROUND MEAT113.2 g

Eggplant, raw250 g

More than Pasta® Red Lentil Pasta89.7 g

Radicchio, raw150 g

Harissa hot red pepper paste20 g

Scallions, raw40 g

Rice Vinegar20 ml

Olive oil10.4 ml

Instructions

Preheat oven to 400 deg F (200 deg C). Cut eggplant into 1-inch cubes, toss with a drizzle of olive oil, salt, and pepper, and roast on a parchment-lined sheet until deeply golden and tender, about 20-25 minutes.

Meanwhile, mix ground venison with 1 tbsp harissa paste, finely minced scallions, salt, and black pepper. Form into 4 oblong kofta patties.

Heat a heavy cast-iron skillet over medium-high heat. Sear the kofta for 3-4 minutes per side until charred and cooked through. Remove and rest.

Boil the red lentil pasta in salted water for 6-8 minutes until al dente. Drain, reserving a splash of pasta water.

Toss the pasta with the remaining harissa, a teaspoon of rice vinegar, and the reserved water to create a light, spicy sauce.

Assemble the plate by arranging the spicy pasta as a base. Top with the venison kofta and the roasted eggplant. Garnish with fresh slivered radicchio for crunch and a final drizzle of rice vinegar for brightness.