Kufta bil batinjal, also known as Fried Aubergine and Kofta in Tomato Sauce, is a traditional Middle Eastern dish that combines two main components: fried aubergine (eggplant) slices and seasoned ground meatballs (kofta) cooked in a tomato-based sauce. The dish is known for its rich flavors and hearty texture.
Kufta bil batinjal( Fried Aubergine and Kofta in Tomato Sauce)
Kufta bil batinjal, also known as Fried Aubergine and Kofta in Tomato Sauce, is a delicious Middle Eastern dish that combines fried eggplant (aubergine) and seasoned ground meatballs (kofta) in a flavorful tomato sauce. Here's a recipe to make Kufta bil batinjal:The dish starts with slicing eggplant into rounds and frying them until they become golden brown and tender. The fried eggplant slices add a delicious and slightly smoky flavor to the dish.Kofta refers to seasoned ground meat, typically beef or lamb, that is shaped into small meatballs. The kofta mixture is usually seasoned with ingredients like onions, garlic, herbs (such as parsley or cilantro), and spices (such as cumin, coriander, and paprika). The kofta meatballs are then cooked alongside the fried eggplant slices.The tomato sauce for Kufta bil batinjal is typically made by sautéing onions and garlic in olive oil until they become translucent and aromatic. Crushed tomatoes are added to the mixture, along with spices like cumin, coriander, and paprika. The kofta meatballs are simmered in this flavorful tomato sauce until they are cooked through and infused with the sauce's flavors.Once the eggplant slices, kofta meatballs, and tomato sauce are prepared, the dish is assembled by layering the fried eggplant slices in a serving dish, placing the cooked kofta meatballs on top of the eggplant, and pouring the tomato sauce over them. This allows the flavors to meld together, and the dish is often garnished with fresh herbs like parsley or mint.Kufta bil batinjal is typically served as a main course, accompanied by rice or bread. It is a comforting and satisfying dish that showcases the flavors of the Middle East.
Ingredients
For the Kofta:
- 500 grams ground beef or lamb
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- Salt and pepper to taste
For the Fried Aubergine:
- 2 large eggplants (aubergines)
- Salt
- Vegetable oil for frying
For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 can (400 grams) crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions
- Prepare the kofta mixture by combining the ground beef or lamb, finely chopped onion, minced garlic, fresh parsley, ground cumin, ground coriander, paprika, salt, and pepper in a bowl. Mix well until all the ingredients are evenly incorporated. Shape the mixture into small meatballs and set aside.
- Prepare the eggplants by cutting them into round slices, about 1/4 to 1/2 inch thick. Sprinkle salt on both sides of the eggplant slices and let them sit for about 15 minutes to help draw out any excess moisture. After 15 minutes, pat the eggplant slices dry with paper towels.
- In a large frying pan, heat vegetable oil over medium-high heat. Fry the eggplant slices in batches until they are golden brown and tender. Remove the fried eggplant slices from the pan and drain them on a plate lined with paper towels.
- In a separate pot or pan, heat olive oil over medium heat. Add the finely chopped onion and minced garlic, and sauté until the onion becomes translucent and the garlic is fragrant.
- Add the crushed tomatoes to the pot, followed by the ground cumin, ground coriander, paprika, salt, and pepper. Stir well to combine all the ingredients.
- Gently place the kofta meatballs into the tomato sauce, making sure they are partially submerged. Cover the pot and let it simmer for about 20-25 minutes, or until the kofta is cooked through.
- In a serving dish, arrange a layer of fried eggplant slices. Place the cooked kofta meatballs on top of the eggplant slices, and then pour the tomato sauce over them.
- Serve the Kufta bil batinjal hot with rice or bread as a main course. You can garnish it with fresh parsley or mint, if desired.Enjoy your flavorful Kufta bil batinjal (Fried Aubergine and Kofta in Tomato Sauce)!
Video
Notes
Here are some benefits associated with this dish:
Kufta bil batinjal combines ground meat, eggplant, and tomato sauce, providing a range of essential nutrients. Ground meat is a good source of protein, while eggplant offers dietary fiber, vitamins, and minerals like potassium and manganese. Tomatoes contain vitamin C, vitamin A, and lycopene, a powerful antioxidant.
The dish includes eggplant, which is rich in dietary fiber. Fiber aids digestion, promotes satiety, and helps maintain bowel regularity. A high-fiber meal like Kufta bil batinjal can contribute to overall digestive health.
Both eggplant and tomatoes in this dish contain antioxidants. Antioxidants help protect the body against oxidative stress and reduce the risk of chronic diseases. Lycopene, found in tomatoes, is particularly known for its potential health benefits.
The kofta component of the dish provides protein from the ground meat. Protein is essential for building and repairing tissues, supporting muscle growth, and maintaining overall health.
Kufta bil batinjal is a versatile dish that can be enjoyed on its own or paired with rice, bread, or other accompaniments. The combination of fried eggplant, flavorful kofta, and tangy tomato sauce creates a satisfying and delicious meal option.
It's important to note that the overall nutritional benefits may vary depending on the specific ingredients used and the cooking methods employed. Additionally, individual dietary needs and considerations should be taken into account.
Nutrition
Serving: 600g
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Lillian
Lillian loves to try her hands on new recipes. Don't let anyone convince you otherwise: food is the way to everyone's heart.
