Preheat oven to 200°C, place eggplant onto an oven tray and roast for 40 minutes or until very tender.
Place the eggplant into a sieve placed over a bowl, pierce the skin and allow excess moisture to drain for 30 minutes.
Scrape eggplant flesh into a medium bowl, coarsely mash with a fork, add tahini, garlic, lemon juice, season with salt & pepper and mix to combine. Refrigerate for 30 minutes to chill.
Meanwhile, soak eight wooden skewers in water.
Place onion and garlic into a blender with 1 tablespoon water and blend until smooth.
Place all kofta ingredients, including the onion and garlic paste, into a medium bowl and mix thoroughly. Add enough breadcrumbs to create a firm, rollable mix.
Divide the mix into eight portions, roll into sausages and insert a skewer through the centre.
Blend zhoug ingredients together in a blender to form a coarse paste.
Pan fry kofta or cook in an air fryer at 160°C for 12 minutes.
Spread babaganoush onto plates, sprinkle with pinenuts and sumac and drizzle with olive oil.
Add kofta, spoon over zhoug and garnish with mint leaves.
