Turkey koftas with roasted vegetable salad

Instructions

1. Preheat oven to 180°C. Line a baking tray with baking paper.
2. Spread eggplant and capsicum over prepared tray. Lightly spray with oil and sprinkle with 1 teaspoon cumin. Bake for 25 minutes. Add tomato to tray and bake for another 10 minutes or until tomato is wilted and vegetables are golden and tender. Transfer to a bowl.
3. Meanwhile, finely chop half the coriander. Combine mince, rind, chopped coriander and remaining cumin in a large bowl. Season with salt and pepper. Using damp hands, shape turkey mixture into 5cm long koftas.
4. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook koftas, turning occasionally, for 10-12 minutes or until browned and cooked through.
5. Add remaining coriander leaves to eggplant mixture and stir to combine. Serve koftas with the roasted vegetables, rocket leaves and lemon wedges.