Shayk Maghsie
"kofta eggplant rolls, i love making this dish and everyone in my household loves it aswel, i dont really know where this dish is from , but i learned it from my mom in law who is iraqi and she told me that a lot of arabic countries use this recipe."
photo by ummadam
- Ready In:
- 55mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 500 g minced meat (if you have your own kofta recipie wich you like you can use that one if not i will wright it down h)
- 1⁄3 cup parsley
- 1⁄3 cup coriander
- 5 garlic cloves, minced
- 1 onion
- 1 green chili pepper
- 1 tablespoon curry powder
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 tablespoon salt (to taste)
- 2 tablespoons plain flour, to keep it firm
-
tomato sauce
- 2 tablespoons tomato puree
- 1 (8 ounce) can chopped tomatoes
- 1 tablespoon curry powder
- salt
- 1 teaspoon black pepper
- 1 teaspoon paprika or 1 teaspoon cayenne pepper
- 500 ml boiling water
- 2 big eggplants or 3 medium eggplants
directions
- slice the eggplant in the lenght so that you have long slices
- let them soak in some water and salt for a hour or 30 minute.
- pat them dry and fry them in some oil till lightly brownt, or you can pop them on a baking sheet with some oil brusht on both sides and place under the grill.
- it just needs to be soft and flexible so that you can roll them later on.
- take the parsley, coriander, chilli pepper, garlic and onion and blend in a blender/food processer till almost smooth.
- or chop it up by hand for a more rustic feeling to the kofta.
- in a big bowl mix the minced meat ,spices,salt and the garlic, coriander, parsley ect mixture also put 2 tbs of plain flour so that the kofta sticks togheter.
- mix it all with your hands.
- now take the kofta and make finger long saugages of it.
- place at one end of the eggplant and roll it up, place with the open sidedown, do this with all of them and place in a oven proof dish (i used a glass dish).
- when all the rolls are made,pour the content of 1 can of chopped tomatos in top of the rolls, now make the sauce wich goes in top.
- mix 500 ml of boiling water with 2 tbs of tomato puree and the spices add salt to taste aswell as spices (it is ok if the sauce taste a bit sour or not as nice as you like it, but when cookt with the eggplant and kofta it will take the taste of the kofta ect).
- pour this sauce in top of the eggplant rolls.
- place or a lid in top of the dish or put some silver paper in top.
- now bake for 20/30 min in a pre heated oven (200 degrees celsius)
- then take the lid of and let it cook for 15 min without lid on 240 degrees celsius.
- this dish taste good with lebanees bread some home made chips and salad,.
- i also made hummus with it, but that is tottally optinal
- p.s if you put the onion garlic coriander parsley and green chillie in a food processer than add 3 tbs of plain flour -- to keep the meat firm.
Questions & Replies
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Reviews
-
This is a Levant dish... it should actually be made of zucchini not eggplants and usually the tomato sauce is replaced with yogurt. -
My husband loved this dish! Its now his favorite. Thanks for sharing the recipe. -
really delicious - even better with hummus
RECIPE SUBMITTED BY
asalaam aleikum, (may peace be with you)
hmmm... ok a little about me....
well i am a mom to adam who is 3 years and i love to cook i mostly cook arabic/iraqi dishes since this is where my husband is from, myself i am from spain and i know one or two spanish dishes aswell :)
well that was all i guess.....
masalama
ummadam (mom of adam) :)
