Kofta or Kafta or meatballs, you can meet a variation of Kafta througout of Middle East. Baked, fried, grilled, with tomato sauce or tahini sauce, served with rice or with bread with many side dishes.
This recipe will serve 4-6 serving
Kofta (Kafta) ma betenjan (baked Kofta with eggplant and tomatoes
2-3 big ( 600 – 700g) eggplant, peeled as shown on the video.
oil for brushing, salt
kofta mix
500 g ground lamb or beef
1 medium onion
2 garlic cloves
1/2 cup of parsley
1 teaspoon spice mix for Kofta ( coriander, cumin, black pepper, cardamon, turmeric, cinnamon)
salt & pepper to your taste
tomato sauce
2-3 big tomatoes blended or use a can of peeled tomatoes
1/2 onion
1 garlic clove
salt and pepper to your taste
1 teaspoon of coriander powder
100 ml of water
1/2 teaspoon of paprika
thyme (dry or fresh)
1. Brush eggplant with a little of vegetable oil and grill it. Sprinkle a little of salt.
2. in a blender or chopper put the onion, garlic and parsley, pulse it and combine all the ingredients for Kofta mix, add spice Kofta mix and salt and pepper to your taste.
3. shape the Kafta (kofta) into a small sausage shape. Rolls the Kofta with eggplant. Place into a baking tray.
4. Prepare a tomato sauce with blending all the ingredients.
Cover the rolled kofta with tomato sauce, cover with a foal and bake it for 1 to 1.5 hours.
meanwhile you can prepare a rice as a side dish or serve with with arabic pita bread and some pickles, fresh salad ect.
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