Spicy Eggplant Kofta with Tomato Sauce
Ingredients
- 4 teaspoons mixed spices
- 1 tablespoon salt
- 2 teaspoons paprika
- 1/2 teaspoon black pepper
- 1 teaspoon crushed chili
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 6 long thin eggplants
- 500 grams ground meat
- 1 medium onion, very finely chopped
- 1/2 cup parsley, chopped
- 2 tablespoons olive oil
Sauce
- 2 tablespoons olive oil
- 6 cloves garlic, crushed
- 3 large tomatoes, grated
- 2 tablespoons tomato paste
- 1 tablespoon cornstarch
Preparation
Set the middle rack in the oven and preheat to 180°C.
Line a baking sheet with parchment paper.
In a bowl, mix the mixed spices, salt, paprika, black pepper, and crushed chili.
In another bowl, combine the ground meat, onion, parsley, half of the spice mixture, and olive oil; mix until smooth.
Shape the mixture into balls slightly larger than the eggplant slice diameter.
Peel the eggplants in thin lengthwise strips and cut into thick slices.
Prepare long wooden skewers.
Thread the skewers by alternating eggplant slices and kofta balls.
Place the skewers on the baking sheet, drizzle with oil, and season with salt and pepper.
Bake in the oven, turning occasionally, until browned.
For serving, place the sauce in a serving dish, add the eggplant skewers, and garnish with fried pine nuts and parsley.
Sauce
In a saucepan, heat olive oil and sauté the crushed garlic until golden.
Add the grated tomatoes, tomato paste, and the remaining spice mixture; cook until thickened, adding water if necessary.
