This dish features traditional cylinder-shaped Arab kufta, ground meat mixed with onion, parsley, and spices. There are a variety of recipes for Libyan kufta, this one includes a garlic tomato sauce, with each kufta piece wrapped in aubergine slices. The aubergine is often fried, but a healthier option is to grill the slices on a hot tray.
Fried Aubergine and Kofta in Tomato Sauce (Libyan Kufta bil Batinjal كفتة بالباذنجان)
- 2 medium aubergines thinly sliced lengthways.
- 600g minced meat
- 1 large finely chopped onion
- 1 cup finely chopped parsley
- 1 tablespoon of each, black pepper, cinnamon, chili powder, salt
- 1 teaspoon freshly grated nutmeg
- 3 headed tablespoon fine bread crumbs
- 1 egg
- 4-5 chopped tomatoes or 1 can of chopped tomato
- 2 large garlic cloves
- 1-2 chopped chilies pepper
- 3-4 tablespoon olive oil
- salt and pepper to taste
Cut eggplants into thin slices lengthways.
Brush with olive oil, place on a hot tray, grill until both sides become golden.
Mix onion, parsley, minced meat together and put in the food processor.
Add one egg, bread crumbs, and the spices and mix well.
Divide the kufta mix into 12 equal portions, and shape into an oval shape on a BBQ stick, or wooden spoon handle. The tunnel left by the stick should remain open on both sides so that the kufta can cook on the inside as well.
Brush a frying pan with olive oil, arrange kufta pieces, cover and cook on moderate heat.
Turn the kuftas upside down, cover and cook until the other side browned, remove from heat, and set aside.
Chop tomatoes and puree.
Blend garlic cloves and chilies.
Put olive oil in a saucepan, heat, add chopped garlic and chilies, stir.
Add tomatoes puree, bring to boil, cover and cook for 10 minutes, and set aside.
Roll the aubergine slices over each kufta piece.
Put the tomato sauce in an ovenproof dish, arrange kufta pieces, and bake in preheated oven for 20 minutes.
Serve with noodle rice and salad.