Serve the kofte and tomatoes as part of a mezze selection with fresh dates, vine leaves, filo triangles or other small dishes.
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
250 grams cherry tomatoes, halved crosswise
2 tablespoons olive oil
2 tablespoons runny honey
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