# Beef Koftas with Tahina-Roasted Eggplant, Za’atar Corn and Shatta > Herby beef koftas and silky roasted eggplant get generous spoonfuls of lemony tahina, toasted pine nuts and fiery red shatta. Sweet corn and spring onions, blistered in the pan and finished with za’atar, keep this summer plate bright and full of texture. - URL: https://www.chezjk.com/recipes/beef-koftas-with-roasted-eggplant-tahina-pine-nuts-corn-with-spring-onion-and-za - Author: Jonathan Katzman - Cooked and photographed: 2025-07-08 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free ![Beef Koftas with Tahina-Roasted Eggplant, Za’atar Corn and Shatta](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fcf936cc01b2bf64c.jpg) ## Beef Koftas Finely chopped onion and parsley keep the beef juicy, while flattened patties develop a good crust without drying out the centers. ### Ingredients - 1 1/2 lb ground beef, preferably 80–85% lean - 1/2 medium yellow onion, very finely chopped - 1/2 cup finely chopped flat-leaf parsley - 2 cloves garlic, finely grated - 1 1/2 tsp ground cumin - 1 tsp ground coriander - 1 1/4 tsp fine sea salt - 1/2 tsp freshly ground black pepper - 1 tbsp ghee ### Instructions 1. Combine the onion, parsley, garlic, spices, salt and pepper. Add the beef and mix by hand just until evenly distributed and slightly tacky. 2. Shape into 12 squat oval patties about 3/4 inch thick. Refrigerate while preparing the vegetables. 3. Heat a large heavy skillet over medium-high heat. Add the ghee and sear the koftas in two batches without crowding, about 3–4 minutes per side. Lower the heat if the onion begins to scorch. 4. Cook until browned on both sides and the centers reach 160°F. Rest for 3 minutes before serving. ### Notes - No egg or flour binder is needed; finely chopped onion and a brief mixing are sufficient. ## Roasted Eggplant with Toasted Pine Nuts Scoring lets oil penetrate the flesh, creating tender eggplant with browned edges. Pine nuts add crunch against the soft flesh and creamy tahina. ### Ingredients - 2 large globe eggplants, about 2 lb total - 3 tbsp extra-virgin olive oil - 3/4 tsp fine sea salt - 1/4 tsp freshly ground black pepper - 1/4 cup pine nuts - to taste flaky sea salt ### Instructions 1. Heat the oven to 425°F. Halve the eggplants lengthwise through the stems. Score the flesh in a deep crosshatch without piercing the skins. 2. Rub the cut surfaces with the olive oil, working it into the scores. Season with fine salt and pepper. 3. Place cut-side down on a parchment-lined sheet pan and roast for 25 minutes. Turn cut-side up and roast for another 10–20 minutes, until the flesh collapses easily under a spoon and the edges are deeply browned. 4. Meanwhile, toast the pine nuts in a dry skillet over medium-low heat for 3–5 minutes, tossing frequently, until golden. Transfer immediately to a bowl. 5. Let the eggplant settle for 5 minutes. Finish with the lemon-garlic tahina sauce, pine nuts and a little flaky salt when plating. ### Notes - If the flesh is tender but pale, broil cut-side up for 1–3 minutes before adding the sauce. ## Corn and Spring Onion with Za’atar A hot, uncrowded pan browns the corn while keeping it juicy. Adding the green onion tops late preserves their color, and lemon lifts the sweet, earthy flavors. ### Ingredients - 4 ears sweet corn, kernels cut from the cobs - 1 large bunch scallions, about 8, cut into 1/2-inch pieces with whites and greens separated - 1 1/2 tbsp ghee - 2 tsp gluten-free za’atar - 1 tbsp fresh lemon juice - 1/2 tsp fine sea salt, plus more to taste ### Instructions 1. Heat a wide skillet over medium-high heat. Add the ghee, corn and scallion whites. Spread into an even layer and leave undisturbed for 2–3 minutes to develop brown spots. 2. Cook for another 4–5 minutes, stirring occasionally. If the pan is crowded, cook in two batches so the corn chars rather than steams. 3. Add the scallion greens and cook for 1–2 minutes, just until softened but still green. 4. Turn off the heat and toss with the za’atar, lemon juice and salt. Taste and adjust before serving warm. ### Notes - If using thick-bulbed spring onions, slice the bulbs thinly and cook them for 2 minutes before adding the corn. ## Lemon-Garlic Tahina Sauce Lemon and cold water turn tahini into a light, spoonable sauce that balances the richness of both beef and eggplant. ### Ingredients - 3/4 cup well-stirred tahini - 1/4 cup fresh lemon juice - 1 small clove garlic, finely grated - 1/2 tsp fine sea salt - 1/2–3/4 cup ice-cold water ### Instructions 1. Combine the lemon juice, garlic and salt in a bowl and let stand for 5 minutes. 2. Whisk in the tahini. It will thicken considerably at first. 3. Whisk in the cold water a little at a time until smooth, pale and thick enough to fall from a spoon in broad ribbons. Start with 1/2 cup and add more as needed. 4. Taste for lemon and salt. Reserve roughly half for the eggplant and serve the rest alongside the koftas and shatta. ### Notes - Tahini varies in thickness. If the sauce tightens while standing, loosen it with cold water a teaspoon at a time. ## Quick Red Shatta A coarse chile relish supplies concentrated heat and acidity, cutting through the beef and sesame sauce without adding another heavy element. ### Ingredients - 4 oz fresh red Fresno chiles, stems removed - 1 small clove garlic, chopped - 1 1/2 tbsp white wine vinegar - 1 tbsp extra-virgin olive oil - 1/2 tsp fine sea salt ### Instructions 1. Roughly chop the chiles, keeping the seeds for a fiery sauce or removing some for a milder one. 2. Pulse the chiles, garlic and salt in a small food processor until finely chopped but not smooth. 3. Stir in the vinegar and olive oil. Let stand for at least 20 minutes while the rest of the meal cooks. 4. Taste and adjust the salt or vinegar. Serve in small spoonfuls alongside the tahina. ### Notes - This is a fresh, quick shatta rather than a fermented preserve. Refrigerate promptly and use within 4 days. ## Overall Timing / Workflow The eggplant’s roasting time provides a window for the sauces and koftas. Cooking the corn before the beef keeps the final pan work manageable. ### Instructions 1. 0:00 — Heat the oven to 425°F, score and season the eggplants, and put them in to roast. 2. 0:10 — Make the shatta so it has time to mellow, then whisk together the tahina sauce. 3. 0:20 — Mix and shape the koftas; refrigerate briefly. Toast the pine nuts and prepare the corn and scallions. 4. 0:30 — Turn the eggplants cut-side up. Cook the corn and scallions, then transfer to a warm bowl and cover loosely. 5. 0:40 — Sear the koftas in two batches. Check the eggplant for completely tender flesh and remove it when ready. 6. 0:55 — Rest the beef, loosen the tahina if needed, and plate everything while warm. ### Notes - Allow about 60 minutes total. Very large eggplants may need an additional 10 minutes. ## Plating Keeping the vegetables and beef in distinct sections preserves their textures, while shared sauces connect the plate. ### Instructions 1. Place one roasted eggplant half on each plate, cut-side up. Spoon tahina over the flesh, leaving some browned edges visible, and scatter with pine nuts. 2. Add a generous mound of corn and scallions alongside the eggplant. 3. Arrange three koftas on the remaining section of each plate. 4. Spoon extra tahina beside the koftas and add a small spoonful of shatta on top or alongside. Pass the remaining sauces separately. ## Leftover Path Storing the sauces and pine nuts separately prevents soggy textures and allows gentle reheating of the cooked components. ### Instructions 1. Refrigerate the koftas, eggplant and corn in separate airtight containers within 2 hours; use within 3–4 days. Refrigerate both sauces separately and keep the toasted pine nuts dry and airtight. 2. Reheat the koftas covered in a 325°F oven with a small splash of water until they reach 165°F. Warm the eggplant alongside them. 3. Reheat the corn briefly in a skillet, adding a splash of water if needed. Stir cold water into the tahina to restore its spoonable texture. 4. Serve the reheated components with fresh spoonfuls of tahina and shatta, adding the pine nuts only at the end. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.