Aubergine Beef Kefta
Tender beef mince wrapped in thin slices of aubergine with a rich tomato sauce.
- Preparation Time25 mins
- Cooking Time25 mins
- Serves4
- DifficultyEasy
For the beef kefta
600g beef mince
2 garlic cloves, crushed
1 small onion, finely chopped
1 teaspoon paprika
¼ teaspoon ground nutmeg
¼ teaspoon freshly ground fennel seed
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon chilli powder, or to taste
Salt
Pepper
2 tablespoons coriander, freshly chopped
2 tablespoons fresh flat-leaf parsley, finely chopped
For the sweet date and tomato sauce
10ml olive oil
1 onion, chopped
4 garlic cloves, crushed
1 tin chopped tomatoes
1 tin whole peeled tomatoes
1 teaspoon cumin
1 teaspoon fennel
1 handful dates
Dried chilli to taste
Salt
Pepper
4 long aubergines, thinly sliced
Salt
Olive oil
For the beef kefta's, mix all the ingredients together and shape them into bullet shaped sausages. Heat a little oil in a non-stick pan and brown on all sides in a pan, then allow to cool. They don't need to be fully cooked, as they will cook further in the tomato sauce. For the sauce, heat the olive oil in a wide saucepan and sauté the onions until soft and fragrant.
Add the garlic and red pepper and stir for a few more seconds. Add the tinned tomatoes and spices with the dates and allow the sauce to simmer gently.
Wrap a slice of aubergine around each beef kefta and place them in the sauce. Allow to simmer for 15 minutes. Serve on a bed of cous cous, scattered with extra chopped parsley.
