Created by Chef Dale MacKay
If using bamboo skewers, soak four of them in water for 30 minutes.
Soak apricots in hot water for 30 minutes to soften. Drain.
Place all kofta ingredients in a medium bowl and mix with a wooden spoon until mixture becomes a bit sticky.
Oil hands and shape the chicken mixture evenly around each skewer.
Refrigerate until ready to grill.
Preheat grill to medium heat.
Grill kofta, turning as char marks appear, about four to five minutes per side and the internal temperature reaches 165° F (74° C).
Remove from grill and serve immediately.
Grill the eggplant whole for 15 minutes, turning every three minutes until soft and charred on the outside.
While the eggplant is still warm, place in a blender with the tahini, lemon juice, salt and garlic.
Blend on high for one minute and slowly drizzle in first amount of olive oil while still blending.
Remove from blender and serve warm or at room temperature.
When chilled, it will set quite thick. If preparing in advance, warm slightly before serving.
Brush both sides of naan with remaining olive oil and lightly grill to soften and warm through.
Spread baba ganoush on each piece of naan and top with a kofta.