Eggplant Rolls with Kofta

Ingredients

• 1 kg eggplant, large
• 1/2 kg finely ground meat for kofta
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon seven-spice blend
• 2 tablespoons oil
• 1 cup shredded mozzarella and kashkaval, or as desired
• Salt
• 1 small teaspoon dried coriander
• The sauce:
• 2 tomatoes, crushed
• 2 tablespoons tomato paste
• 1/4 cup water
• 1/4 teaspoon black pepper
• 1 teaspoon oregano
• 1 medium onion, finely chopped
• 2 tablespoons oil

Method

1. Wash the eggplant, peel away a little of the skin only, and slice the pieces lengthwise into medium-thickness slices.
2. Fry the eggplant in plenty of hot oil, or roast them in the oven with a drizzle of oil.
3. Add the spices, salt, tomato paste, and oil to the kofta meat and knead well.
4. Shape the kofta into fingers and fry them with a little oil in a pan.
5. Place a piece of kofta on each eggplant slice and roll it up.
6. Arrange the eggplant rolls with kofta in a baking tray.
7. Prepare the sauce... sauté the finely chopped onion with a little oil until softened.
8. Add the blended tomatoes, tomato paste, spice, salt, oregano, and 1/4 cup water, and stir.
9. Let the sauce boil and reduce, then pour it evenly over the tray.
10. Place the tray in the oven and bake from the bottom at 200°C for half an hour.
11. After that, spread the cheese on top and return the tray to the oven until the cheese melts and can be lightly browned.
12. Serve the eggplant rolls with kofta alongside white rice or rice with vermicelli.
13. This delicious recipe is from the friend of the Shou Tabkhin Today website
14. Ruwaida Al-Hajj Al-Rifai
15. From the delicious kofta recipes, try How to Make Kofta with Tahini
16. Click the link to make Chicken and Potato Stew and serve it with rice, of course
17. From Ruwaida's delicious recipes, try Freekeh with Meat