Köfte in an eggplant coat

Ingredients for 4 servings:

• 250 g minced beef
• 1 onion(s)
• 1 tsp spice mix for kofte, or homemade: coriander, cumin, salt, pepper, paprika, chili, etc.
• ½ bunch parsley, flat
• 2 eggs
• 1 stale roll
• olive oil
• 2 eggplant(s)
• salt and pepper
• 1 pack of tomatoes, pureed

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Mediterranean appetizer plate

Soak the bread roll in water. Peel and chop the onion. Chop the parsley. Then mix the minced meat with the diced onion, the kofte seasoning, the parsley, the eggs, the soaked bread roll, salt, and pepper, and form into small kofte (rolls). Wash the eggplants and cut them lengthwise into thin slices. Place them on a baking sheet, drizzle with olive oil, and bake in the oven at 150°C for 5 to 7 minutes. Then remove them, wrap a kofte in each slice, and secure with toothpicks. Place the rolls in a baking dish, pour the passata over them, and season with chili. Then return to the oven at 180°C for another 15 to 20 minutes, until the meat is cooked. Serve cold or warm. This recipe is part of the Mediterranean appetizer platter from my other recipes.