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Lamb Kebabs and Naan with Mint-Pistachio Pesto, Baba Ghanoush, and Tzatziki

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Cook Time 1 hour
Servings: 2 (plenty of leftover dips and naan)
Ingredients Method

Ingredients
  

  • Pre-skewered frozen lamb kebabs Wildfork
  • Frozen naan Whole Foods
  • 1 cup pistachios
  • 1 whole package fresh mint leaves picked
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • Salt to taste
  • 1 whole eggplant
  • 1 whole head garlic
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • Salt to taste
  • 1/2 teaspoon cumin
  • 1 cup Greek yogurt
  • 1/2 cucumber shaved on a cheese grater and drained
  • 1 tablespoon fresh dill chopped
  • 1 tablespoon olive oil
  • Juice of 1/2 lemon
  • Salt to taste

Method
 

  1. Preheat the oven to 400°F. Roast the whole eggplant and whole head of garlic together for 40 minutes, until the eggplant is very soft.
  2. Let cool, then halve the eggplant and drain through a strainer to remove excess liquid. Squeeze the roasted garlic cloves out of their skins.
  3. Blend the drained eggplant, roasted garlic, tahini, olive oil, lemon juice, salt, and cumin until smooth.
  4. Grate the cucumber on a cheese grater, then drain well to remove excess liquid.
  5. Combine the Greek yogurt, drained cucumber, dill, olive oil, lemon juice, and salt. Stir to combine.
  6. Blend the pistachios, mint, Parmesan, olive oil, lemon juice, and salt until it forms a smooth pesto.
  7. Cook the frozen lamb kebabs according to package instructions.
  8. Bake the frozen naan according to package instructions, just a few minutes until warm and lightly toasted.
  9. Plate the lamb kebabs and naan alongside bowls of mint-pistachio pesto, baba ghanoush, and tzatziki for dipping and topping.