Baked Eggplant Stuffed with Kofta
Ingredients
- 6 thin eggplant pieces
- 500 grams kofta
- 2 large tomatoes, chopped
- 2 tablespoons olive oil
- 6 green chili peppers
- 1 cup water
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon mixed spices
- 2 tablespoons lemon juice
Preparation
Preheat the oven to 180°C and prepare a medium-sized baking dish
Spread the tomatoes and green peppers in the baking dish, then sprinkle with salt, pepper, and mixed spices
Using a knife, make a lengthwise slit in each eggplant without cutting them through
Shape the kofta into finger-shaped pieces between your palms
Stuff the kofta into the slit eggplants
Place the stuffed eggplants side by side in the baking dish
Drizzle with lemon juice, olive oil, and water
Bake in the oven for 30 minutes until the kofta is cooked
Remove the dish from the oven and serve
