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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. slice the eggplant in the lenght so that you have long slices | 2. let them soak in some water and salt for a hour or 30 minute. | 3. pat them dry and fry them in some oil till lightly brownt, or you can pop them on a baking sheet with some oil brusht on both sides and place under the grill. | 4. it just needs to be soft and flexible so that you can roll them later on. | 5. take the parsley, coriander, chilli pepper, garlic and onion and blend in a blender/food processer till almost smooth. | 6. or chop it up by hand for a more rustic feeling to the kofta. | 7. in a big bowl mix the minced meat ,spices,salt and the garlic, coriander, parsley ect mixture also put 2 tbs of plain flour so that the kofta sticks togheter. | 8. mix it all with your hands. | 9. now take the kofta and make finger long saugages of it. | 10. place at one end of the eggplant and roll it up, place with the open sidedown, do this with all of them and place in a oven proof dish (i used a glass dish). | 11. when all the rolls are made,pour the content of 1 can of chopped tomatos in top of the rolls, now make the sauce wich goes in top. | 12. mix 500 ml of boiling water with 2 tbs of tomato puree and the spices add salt to taste aswell as spices (it is ok if the sauce taste a bit sour or not as nice as you like it, but when cookt with the eggplant and kofta it will take the taste of the kofta ect). | 13. pour this sauce in top of the eggplant rolls. | 14. place or a lid in top of the dish or put some silver paper in top. | 15. now bake for 20/30 min in a pre heated oven (200 degrees celsius) | 16. then take the lid of and let it cook for 15 min without lid on 240 degrees celsius. | 17. this dish taste good with lebanees bread some home made chips and salad,. | 18. i also made hummus with it, but that is tottally optinal | 19. p.s if you put the onion garlic coriander parsley and green chillie in a food processer than add 3 tbs of plain flour -- to keep the meat firm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
meat	500		minced	258552.0	0.0	50757.84	4604.04
parsley	1/3	cup		7.2	1.266	0.594	0.158
coriander	1/3	cup		1.2267	0.1957	0.1136	0.0277
garlic clove	5		minced	22.35	4.959	0.9540000000000001	0.075
onion	1			64.0	14.944	1.76	0.16
green chili pepper	1			89.955	21.2744	4.4978	0.4498
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
salt	1	tablespoon		-	-	-	-
plain flour	2	tablespoons		-	-	-	-
tomato puree	2	tablespoons		11.875	2.8062	0.5156	0.0656
tomato	1	can	chopped	40.2099	8.6898	1.9658	0.4468
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
salt				-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
water	500	ml	boiling	0.0	0.0	0.0	0.0
eggplant	2			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.