Kufta bil Batinjal كفتةبالباذنجان – Roasted stuffed Eggplants – Libyan Food – Libyan Food
Pane-Bistecca
Kufta bil Batinjal are fried, here grilled, eggplant slices stuffed with a kofta and baked in a tomato sauce. This is a typical Libyan dish from Tasnim of the blog Tasnim Libyan Food. t is proof to me that Mediterranean cuisine is very widespread and similar in almost all countries around the Mediterranean.
Involtini di Melanzane and Rotolini di Melanzane are well known in Italy, Greece has the stuffed eggplant rolls, and similar recipes exist in Lebanon, Karniyarik Rolls come from Armenia. You see, there are fine eggplant recipes everywhere and I have recreated one here from the blog mentioned above.
This recipe participates in Culinary World travel from Volkermampft, which travels to Libya in June.
Involtini di Melanzane and Rotolini di Melanzane are well known in Italy, Greece has the stuffed eggplant rolls, and similar recipes exist in Lebanon, Karniyarik Rolls come from Armenia. You see, there are fine eggplant recipes everywhere and I have recreated one here from the blog mentioned above.
This recipe participates in Culinary World travel from Volkermampft, which travels to Libya in June.
Ingredients
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2-3 Eggplants, cut into long, thin slices.
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some Oil
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Meat mixture:
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600 g ground Beef
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1 Onion, chopped
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1 bunch Parsley, chopped
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1 tbsp Pepper
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1 tbsp Cinnamon
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1 tbsp Chili
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1 tbsp Salt
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1 tsp Nutmeg
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3 heaped tbsp Breadcrumbs
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1 Egg
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Tomato Sauce:
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4-5 chopped Tomatoes or 1 can chopped tomatoes
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2 cloves of Garlic, chopped
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1-2 chopped Chilies
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3 tbsp Oil
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Salt and Pepper
Instructions
1
Step 1
Place the eggplant slices on a greased baking sheet and brush with oil. Roast in the oven or under the grill until they are soft.
2
Step 2
In a blender, mix the onion, meat, and parsley well, then add the egg, breadcrumbs and seasonings and mix well again. I did this in my chopper. Divide this mixture into 12-15 pieces and now shape each piece individually around a wooden spoon handle or stick to form the kofta. This tunnel helps the kofta get cooked in the middle too!
3
Step 3
Now fry the koftas in a frying pan in a little oil all around. Set aside.
4
Step 4
For the tomato sauce, puree the tomatoes with chilies and garlic cloves. Bring everything to a boil and simmer for 10 minutes, season well. (I added a chopped zucchini here because I had to use them up).
5
Step 5
Now roll the koftas in the eggplants and put them in a casserole dish with the tomato sauce. Bake in the oven at 180 C degrees for 20 – 30 minutes.
Notes
Delicious!- Susanne von magentratzerl mit Mbakbaka – Libysche Pasta mit Hühnchen in Tomatensauce und Shorba libya
- Britta von Brittas Kochbuch mit Za’atar – Die Gewürzmischung aus dem Maghreb und Rooz fil furoon – Libyscher gebackener Reis
- Petra aka Cascabel von Chili und Ciabatta mit Libysche gefüllte Kartoffeln – M’Batten und Couscous bil busla
- Simone von zimtkringel mit Libysche Mbakbaka
- Wilma von Pane-Bistecca mit Kufta bil Batinjal
- Regina von Bistrogobal mit Mbakbka – Libyscher Lammeintopf
- Kathrina von Küchentraum & Purzelbaum mit Ghraybeh mit Nelken – libysche Butterkekse
- Susanne von magentratzerl mit Shorba libya
- Britta von Backmaedchen 1967 mit Arshella Mandel-Anis-Biscotti