1660. Aubergine Kofta Casserole

I made a potato-kofta casserole version a while ago and it was very successful. One of those rare gems them immediately invite themselves into your go-to meal rotations. I got a great suggestion to adapt the recipe to an aubergine kofta casserole, with tomato sauce. I still kept the medley of vegetables to maintain the high nutritional value, just added tomato paste. 

The result was very pleasing and satisfying, a definite must try.

Ingredients:

1 tomato

1 onion

1/2 green pepper

1 green chili pepper

2 garlic cloves

1 chicken stock cube

2 tbsp tomato paste

1 tsp salt and pepper

1/2 tsp thyme

3 Tbsp olive oil

500g kofta mix (raw)

2 medium aubergines

Method:

Cut the aubergines into circles about 1 centimeter wide and either fry or bake them (brushed with oil) until browned and cooked; set aside.

In a food processor, blitz the tomato, onion, green pepper, green chili, until pureed. Blitz in the grated garlic, stock cube, tomato paste, salt, pepper, thyme and one cup water. Pour it in a deep casserole dish about 9 inches wide.

Form patties from the kofta mix the same size as the aubergine slices, and about a centimeter thin. Stack in alterations the aubergine and kofta disks, and lay them on top of the pureed vegetables in a way that will show the stacking. Drizzle the olive oil lastly.

Bake covered in a preheated 350F oven for 45 minutes, then uncovered for another 15 minutes.

Serve hot with some rice.

صحة و عافية