Kofta Wrapped in Eggplant – Recipe and Cooking Method

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Kofta Wrapped in Eggplant – Recipe and Cooking Method

Kofta wrapped in eggplant is one of the most delicious and famous Iraqi dishes. It is rich in flavor, perfect for family gatherings or special dinners, and works best if the ingredients are prepared ahead of time so the cooking process doesn’t take long. This dish is loved by many for its taste and texture, and it suits all palates.

Nutritionally, it is hearty and satisfying, with about 800 calories, 40 grams of carbohydrates, 30 grams of protein, and 30 grams of fat per serving.

Ingredients for Kofta Wrapped in Eggplant:

Kofta Wrapped in Eggplant

 

  • 2 kilograms of large eggplants (preferably long in shape)

  • 1 teaspoon of salt

  • 2 tablespoons of oil (olive or sunflower)

  • ½ kilogram of finely ground meat

  • 2 tablespoons of finely chopped parsley

  • ¼ teaspoon of mixed spices

  • Black pepper to taste

  • 4 tablespoons of flour

  • 2 tablespoons of sunflower oil

For the Sauce:

  • ½ cup of tomato paste

  • 1 cup of water

  • 1 tablespoon of white vinegar (or apple cider vinegar)

  • Salt and black pepper to taste

Preparation Method:

  1. Cut the eggplants into long slices, sprinkle with salt, and leave them aside for one hour. After that, rinse them and squeeze lightly to remove excess moisture.

  2. Arrange the eggplant slices on a baking tray, brush with oil, and place them in a preheated oven at 180°C until golden brown on both sides.

  3. Meanwhile, mix the minced meat with onion, parsley, and black pepper. Knead well, then season with spices and salt.

  4. Shape the meat mixture into finger-sized kofta pieces, coat them lightly with flour, then shake off the excess.

  5. Heat sunflower oil in a frying pan and fry the kofta pieces until browned. Place them on paper towels to drain excess oil.

  6. Place one kofta finger on each slice of roasted eggplant, roll it up, and arrange the rolls in a baking tray with the seam side down. Repeat until all the kofta and eggplant are used.

To Prepare the Sauce:

  1. Mix the tomato paste, water, vinegar, salt, and pepper until smooth.

  2. Pour the sauce over the rolled eggplant in the tray.

  3. Bake in a preheated oven at 180°C for 30 minutes.

Serve hot with white rice or toasted bread for a hearty, flavorful meal.

Enjoy your dish!

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