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
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
4 long aubergines, thinly sliced
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.

Aubergine Beef Keftas

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