Kofta with Eggplant

We recently visited a friend who made the most amazing meal for us. After two days of the taste constantly being on my mind I finally rang and asked her for the recipe, and this is the result.

Ingredients:

- 4 medium Agria potatoes, washed but not peeled, and cut into discs about 1cm thick

- 2 eggplant, peeled about 90% - I left little strips of skin on. I would probably leave thicker strips next time like 70-80% peeled. Cut into discs about 1cm thick

- 1 onion, cut into thick strips

- 3 cloves garlic, coarsely chopped 

- 1-2 cups canola oil

- Can of spray oil (I used rice bran but any will do)

- 3/4c (approx) fresh Italian parsley, chopped 

- 3 cans tomatoes (I used one Watties Mexican, one Watties onion and garlic, one random chunky one)

- 1/2 cup water 

- Salt and pepper (generous amounts)

- Mixed herbs

For the kofta:

- 500g beef mince

- 200g lamb mince

- 1 egg

- 1 cup Wholemeal breadcrumbs

- Most of a bunch of Italian parsley, chopped thinly. About 3/4c when chopped. 

- 1 beef oxo cube

- Salt and pepper

- Decent squirt of pomegranate molasses

- Decent squirt lemon juice 

- Sprinkling of mixed herbs

The veggies all chopped and ready to go

Method:

1. In a small fry pan on a medium-low heat with a generous spray of rice bran oil, fry the onions until half caramelised. Add the garlic and cook until onions have caramelised properly.  

2. In a large fry pan on high with about half a cup of oil, fry the eggplant in batches until brown on both sides and repeat with the potatoes. They don't need to be cooked, just nicely brown. Add more oil or spray on the tops of the rounds in the pan prior to flipping if they're looking a bit dry. Drain on a paper towel. 

I put too much oil in the pan for the eggplant in this batch - better to spray oil on top of the eggplant as needed rather than bathe them in oil as in the picture (left). It wasn't a problem for the potatoes (right) or meat though as they're not so absorbent.

3. Mix all kofta ingredients together and roll into thick thumb sized portions. Add another cup-ish of oil to the fry pan and, when it is hot, fry the kofta until medium brown in colour. Drain.

I thought the cooked kofta in the picture to the right was burned but actually it didn't taste bad at all. I guess I caught it just in time. Turn the kofta a couple of times during cooking to get a nice fried finish, and turn the heat down a bit if they're cooking too fast. They don't need to be cooked through though as they will also continue cooking in the oven.

4. Cut the eggplant rounds into quarters, and cut the potato to similar sizes. Line the tray with the potatoes, then the eggplant, the onion and garlic, the kofta, and top with the tomato cans, water, flavourings, and herbs. 

Ok this picture series didn't work as well as I planned but on the left there's a layer of potato, then eggplant, then onions over half the dish (attempting to show the layers), in the middle I've laid out the kofta and started putting the tomatoes on, and on the right I've finished the tomato, parsley and seasonings. Try to ensure the parsley is covered with at least a thin layer of tomato to prevent it burning in the oven.

5. Cover with tin foil and bake at 200 degrees Celsius for 30 minutes. Remove the foil and bake a further 30 minutes. Remove from oven, serve and enjoy :)

Mmmm so tasty

Serves 6. Serve with a green salad. 

Salad:

- 1 head broccoli, chopped into small florets and lightly steamed 

- 1/2 cucumber, 1 yellow capsicum, 1 avocado, and 1 apple*, all chopped into small pieces

- 1 carrot, grated 

- Generous squirt lemon juice

- Generous shake salt

- 1 tbsp-ish olive oil

Method: 

Mix. 

*I added the apple because I had put too much salt and lemon in and the salad was too sour. It balanced the flavour perfectly. 

ENJOY.