Ingredients

Instructions

  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.