Kufta bil Batinjal

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.

Prep time

20 min

Cooking time

50 min

Portions

Total time

1 h 10 min

Ingredients

2-3 Eggplants, cut into long, thin slices.
some Oil

Meat mixture:

600 g ground Beef
1 Onion, chopped
1 bunch Parsley, chopped
1 tbsp Pepper
1 tbsp Cinnamon
1 tbsp Chili
1 tbsp Salt
1 tsp Nutmeg
3 heaped tbsp Breadcrumbs
1 Egg

Tomato Sauce:

4-5 chopped Tomatoes or 1 can chopped tomatoes
2 cloves of Garlic, chopped
1-2 chopped Chilies
3 tbsp Oil
Salt and Pepper

Instructions

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.

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!

Step 3

Now fry the koftas in a frying pan in a little oil all around. Set aside.

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).