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Big Game · Nilgai

Cumin-Roasted Nilgai Kofta & Golden Eggplant

Garden & Game kitchen collection · Serves 4 · 25 min prep · About 35 min cooking

Prepared recipe · kitchen testing pending. Cooking times are estimates; follow the method and check doneness with a thermometer.

Grated onion and egg help lean kofta stay tender beside roasted eggplant and tomatoes.

Compatible species and required cuts

Use these cuts: ground.

Nilgai: Use only the specified cut and weighed, trimmed yield. Inspect wild harvests for shot, bone fragments and damaged tissue before cooking.

Ingredients

1 1/2 lb ground nilgai 1 large eggplant, in 1-inch cubes 3 tomatoes, in wedges 1 onion, half grated and half sliced 1 egg 1/3 cup breadcrumbs 2 garlic cloves, minced 2 tbsp olive oil 1 tsp cumin 1/2 tsp ground coriander 1 tsp kosher salt 1/2 tsp black pepper

Method

Heat oven to 425°F. Toss eggplant, sliced onion and tomatoes with oil and half the salt on a large rimmed tray. Roast 15 minutes. Mix nilgai with grated onion, egg, crumbs, garlic, cumin, coriander, remaining salt and pepper. Form 12 short oval patties, about 3/4 inch thick. Turn vegetables and make space for patties without crowding; use a second tray if needed. Roast another 15–20 minutes, turning patties once, until their centers reach 160°F and vegetables are tender. Serve with the roasted tomato juices. Raw-meat utensils must not touch finished food. Allergens: Egg, wheat. Check labels on packaged ingredients.
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Food handling and leftovers

Use safely handled, properly chilled ingredients. Keep raw meat separate from ready-to-eat food. Refrigerate cooked food promptly and reheat leftovers to 165°F. Follow the FoodSafety.gov temperature chart and CDC guidance for wild game.