Baked Eggplant Kofta with Vegetables
Ingredients
- 1 kg ground meat
- 2 large onions, chopped
- 10 cloves garlic, chopped
- 2 large sweet red peppers, chopped
- 1 bunch parsley, chopped
- 1 tablespoon mixed spices
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon cinnamon
- 1 tablespoon dried mint
- 1 tablespoon crushed chili
- 2 tablespoons paprika
Vegetable mixture
- 2 medium eggplants
- 4 medium tomatoes
- 3 medium onions
- 6 bell peppers, green and red
- 1/4 cup olive oil
Preparation
Get a round baking tray or oven dish.
In a bowl, place the meat, onion, garlic, pepper, parsley, mixed spices, salt, pepper, cinnamon, mint, chili, and paprika, and mix well until the ingredients combine and form the kofta mixture.
Peel the eggplant.
Cut the eggplant into small cubes or fingers, and sprinkle with some salt and pepper.
Place the eggplant in the center of the tray, leaving the sides empty, so the eggplant is in the middle.
Take the kofta mixture and place it over the eggplant in a layer that covers it well from the top and sides, shaped like a disk, with about 1 inch gap between the tray sides and the kofta.
Using a knife, make slits on the surface of the kofta.
Cut the tomatoes into halves or quarters depending on their size.
Cut the onions into halves or quarters depending on their size.
Place the onions and tomatoes alternately around the sides of the kofta, close to the tray edges.
Place the bell peppers attractively on the surface of the kofta.
Drizzle some olive oil over the kofta.
Preheat the oven to 180°C, place the tray in the oven for 40 minutes or until the kofta is cooked and the vegetables are browned. Serve it with rice.
