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Aubergine beef kefta

  • 4servings
  • 25minutes

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Source: www.foodnetworktv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsSelenium, Zinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsps coriander, freshly chopped

  2. 1/2; tsp chilli powder, or to taste

  3. 1/2; tsp ground cinnamon

  4. 1 tsp ground cumin

  5. 1/4; tsp freshly ground fennel seed

  6. 1/4; tsp ground nutmeg

  7. 1 tsp paprika

  8. 1 small onion, finely chopped

  9. 2 garlic cloves, crushed

  10. 600g beef mince

  11. 2 tbsps fresh flat-leaf parsley, finely chopped

  12. 10ml olive oil

  13. 1 onion, chopped

  14. 4 garlic cloves, crushed

  15. 1 tin chopped tomatoes

  16. 1 tin whole peeled tomatoes

  17. 1 tsp cumin

  18. 1 tsp fennel

  19. Dried chilli to taste

  20. Pepper

  21. 4 long aubergines, thinly sliced

  22. Salt

  23. Olive oil

Instructions Jump to Ingredients ↑

  1. Aubergine beef kefta 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.

  2. 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.

  3. 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.

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