Serve the kofte and tomatoes as part of a mezze selection with fresh dates, vine leaves, filo triangles or other small dishes.
INGREDIENTS
Kofte
2 medium eggplant, diced 1 cm
4 tablespoons olive oil
2 garlic cloves, crushed
1 teaspoon each ground cumin and coriander
pinch ground chilli, optional
3 eggs, beaten
180 grams haloumi, cut into small cubes or grated
2 cups dried breadcrumbs
100 grams walnuts or pine nuts, roasted and roughly chopped
zest of 1 lemon
generous handful each parsley and mint, finely chopped
sea salt and freshly ground pepper
Tomatoes
250 grams cherry tomatoes, halved crosswise
2 tablespoons olive oil
2 tablespoons runny honey
METHOD
Preheat the oven to 190˚C.
Kofte: Combine the olive oil, garlic and spices and toss through the eggplant. Heat a large non-stick sauté pan and stir-fry the eggplant in batches, adding a little extra oil if necessary, until lightly golden and cooked. Season well and set aside.
Combine the cooked eggplant, eggs, haloumi, breadcrumbs, walnuts, lemon zest and herbs in a large bowl and season with salt and pepper. Shape into 40-48 walnut-sized balls. Place on an oiled baking tray and spray lightly with olive oil.
Tomatoes: Place the halved tomatoes cut side up on a separate baking tray. Drizzle over the oil and honey then season with salt and pepper.
To cook: Place both trays in the oven and cook for 14-16 minutes or until the eggplant kofte are golden brown and the tomato juices are running.
To serve: Place the kofte on a serving plate or platter with the tomatoes and mint leaves scattered over the top. Serve with toothpicks on the side. Makes about 40-48
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!