Step 1 Put bulgur in a small bowl and cover with boiling water. Leave to stand for 10 minutes, or until bulgur absorbs water, then drain. Place bulgur in a large bowl and leave to cool.
Step 2 Meanwhile, spray a large non-stick frying pan with cooking oil and set over medium–high heat. Cook eggplant, zucchini and artichoke hearts (in batches, turning once) for 8–10 minutes, or until golden and tender. Arrange eggplant, zucchini and artichoke hearts on a serving platter; scatter vegetable salad with fresh chilli and basil leaves.
Step 3 Add lamb mince to bulgur bowl, along with onion, parsley, mint, cumin, coriander, chilli flakes and egg white; mix well, by hand, to combine. Mould 1/4 cupfuls of lamb mixture around skewers.
Step 4 Return pan to medium heat. Add kofta and cook, turning, for 7–8 minutes, or until browned and cooked through.
Step 5 Meanwhile, combine yoghurt and lemon juice in a small serving bowl. Serve kofta with vegetable salad and lemon yoghurt.