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Kufta bil Batinjal (Libyan Fried Eggplant & Kofta in Tomato Sauce)

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Author Margaret Bose Johnson

Ingredients

for the eggplants:

  • 2 large eggplants (1-1¼ lbs/450-550gms) each
  • 3-4 tablespoons (45-60ml) olive oil

for the tomato sauce:

  • 2 tablespoons olive oil
  • 1 sweet red or orange bell pepper, finely diced
  • 2 large cloves garlic, minced
  • 1 small fresh chili pepper, chopped (seeds removed if less heat is desired) or a pinch of dried red chili flakes
  • 2 cups (400gms) chopped fresh tomatoes or 1 can (400ml/14oz) diced or crushed tomatoes
  • salt to taste

for the kufta:

  • 1 lb (454gms) lean ground beef or lamb
  • 1 large onion, finely chopped
  • 1 cup chopped parsley ½ a bunch
  • 1 clove garlic, minced
  • ⅓ cup (40gms) fine dry breadcrumbs gluten free, if necessary
  • 1 large egg
  • 3 tablespoons (45ml) water
  • 2 teaspoons cinnamon
  • 1½ teaspoons fine sea salt
  • 1 teaspoon pepper
  • ½ teaspoon nutmeg
  • ½ teaspoon ground cumin
  • ¼-2 teaspoons cayenne or ground chili pepper according to how spicy you like it
  • 1 tablespoon olive oil

Instructions

to prepare the eggplants:

  • The eggplants can be roasted several days ahead and kept refrigerated until you assemble the dish.
  • Preheat the oven to 400°F (200°C).
  • Trim the stem ends off the eggplants and cut the eggplants lengthwise into ⅓-inch slices (pencil thick). Try to get 6 slices from each eggplant.
  • Brush both sides of each eggplant slice lightly with some of the olive oil. Lay the slices in a single layer onto a large baking sheet. You may need to use a second baking sheet or roast the eggplants in two batches.
  • Bake the eggplant slices for 20 minutes, then flip them carefully over with a thin metal spatula (sliding it under the slices to help turn them without tearing) and bake for 10 minutes on the second side.
  • Remove the eggplant slices to a plate to cool (or refrigerate them until needed).

to prepare the tomato sauce:

  • Heat the oil in a saucepan over medium heat.
  • Finely chop the bell pepper - a mini chopper or food processor works well for this. Add the bell pepper, garlic, and chili pepper (or chili flakes) to the oil, and cook for 2 to 3 minutes until softened.
  • Add the tomatoes and their juices. Bring to a boil, then reduce the heat and cover the pan. Simmer for 10 minutes.
  • Add salt to taste.

to prepare the kufta:

  • Chop the onion and garlic finely - a mini-chopper or food processor works well for this.
  • Combine all the kufta ingredients, except for the olive oil, in a bowl. Add cayenne pepper to your taste - use ¼ teaspoon if you prefer a light level of heat and up to 2 teaspoons if you prefer an intense level of heat. Mix very well with your hands, until the mixture is sticky and uniform.
  • Pat the meat mixture flat down in the bowl, then cut it into 12 even wedges with a butter knife. This will help portion the meat out evenly. Scoop out one wedge of meat mixture at a time and shape it into a sausage-shaped cylinder about 3½-4 inches (9-10cm) long. Make 12 kufta.
  • Heat the olive oil in a large skillet over medium heat and cook the kufta on each of the four long sides until browned (about 8-10 minutes total time). Set them aside on a plate. If you have a large 12-inch skillet you can fry them all at once, if you have a smaller skillet, you may need to do them in batches.

to assemble the dish:

  • Preheat the oven to 350°F (180°C).
  • Roll an eggplant slice around each kufta, starting at the flat end of the eggplant slice. Set the rolled kuftas onto a plate.
  • Spread the tomato sauce into a shallow baking dish large enough to hold the rolls in a single layer (a 9x13-inch pan or 10x12-inch pan/ 23x33cm or 25x30cm).
  • Arrange the rolls (seam side down) on top of the tomato sauce, leaving a bit of space between each roll.
  • Bake for 25 minutes.
  • Makes 12 rolls, serving 4 to 6.

Notes

Serve with rice and a green salad or a simple salad made of cucumbers and tomatoes.
This recipe has several parts, but can be simplified by roasting the eggplants and making the tomato sauce up to several days ahead, then refrigerating them until needed to assemble the dish. Or for entertaining, the dish can be assembled several hours or a day ahead, refrigerated, and then baked when needed.
The dish can also be completely assembled, then wrapped in plastic wrap and tin foil and frozen for up to 3 months. When needed, defrost it, unwrap it, and bake according to the instructions above. Or assemble the dish in two smaller baking pans, bake one, and wrap and freeze the other one to bake for a later date.
If you prepare the tomato sauce and kufta while the eggplant slices are roasting, the dish can be prepared for the oven in a little more than half an hour (get the eggplant slices into the oven, start the tomato sauce, and while the tomato sauce is simmering, make and fry the kofta).