Vegetable pan with kofte

Ingredients for 2 servings:

• 300 g minced beef, minced lamb or a mixture of both
• 1 small onion(s)
• 1 garlic clove(s)
• 1 egg(s)
• 1 tbsp parsley
• 1 tbsp paprika powder, sweet
• 1 tsp cumin powder, optional, for the oriental touch
• salt and pepper
• some oil for frying
• 2 tbsp olive oil
• 1 zucchini
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 small eggplant(s)
• 200 g mushrooms
• 1 tbsp tomato paste
• 100 ml vegetable stock
• salt and pepper
• Paprika powder
• n. B. herbs, fresh e.g. thyme or oregano

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

This great low-carb dish is easy to prepare, hearty, and doesn’t require an oven.

Finely chop the onion. Crush the garlic clove. Chop the parsley. Slice or dice the zucchini, strip the bell peppers, and slice the mushrooms. Dice the eggplant. In a bowl, combine the minced meat with the onion, garlic, egg, parsley, and seasonings; mix well. Form the mixture into small meatballs (kofte), about the size of a walnut. Fry the kofte in a pan with a little oil over medium heat until golden brown on all sides. Remove the meatballs from the pan and set aside. Add the olive oil to the fat from the kofte. Add the zucchini, bell peppers, eggplant, and mushrooms and fry. Stir in the tomato paste and sauté briefly. Deglaze the vegetables with the vegetable stock, season with salt, pepper, and paprika, and reduce the heat. Simmer the vegetables for 5-8 minutes, until soft but still firm to the bite. Return the fried kofte to the pan with the vegetables. Let everything simmer over low heat for another 5 minutes to allow the flavors to blend. Sprinkle the vegetable pan with fresh herbs and serve hot.