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Online Articles -> Eggplant Rolls - باذنجان بالكفتة (12/20/2004 1:30:44 PM)
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Eggplant Rolls - باذنجان بالكفتة
(Makes 9 servings)
Succulent slices of eggplant are rolled around spicy kufta (meat patties) and simmered in flavorful tomato sauce. The neat presentation of the dish renders it suitable for formal occasions.
3 medium eggplants, stalks cut off, no need to peel. Slice lengthwise into 1/4-inch thick slices, and soak in warm salted water for 30 minutes, and drain (you need 18 good full-length slices)
For the Kufta (meat patties):
1 1/2 pounds lean meat
3 tablespoons flour or bread crumbs
1 small onion, grated
1 clove garlic, grated
1/4 cup parsley, chopped
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon chili pepper, or to taste
1/4 teaspoon black pepper, ginger, allspice, each
For the Tomato sauce:
3 medium tomatoes, skinned and diced, or one 15-ounce can diced tomatoes, do not drain
3 heaping tablespoons tomato paste (one 6-ounce can), diluted in 3 1/2 cups hot water, or 1 cup tomato sauce diluted in 2 1/2 cups hot water, or 3 1/2 cups tomato juice
1/4 cup fresh basil, coarsely chopped, or 1 teaspoon dried basil
1 teaspoon sugar or honey
1 teaspoon salt
1/4 teaspoon black pepper
For garnish: 1/4 cup parsley
Preheat oven to 400 degrees F.
1. Broil, on both sides, drained eggplant slices after spraying or brushing them with olive oil, for about 10 minutes or until soft and browned in spots. They do not need to be fully cooked.
2. Mix kufta ingredients, and knead briefly. Divide into 18 pieces, and form each into an elongated, oval shaped patty, about 3 1/2 inches long. Broil patties turning once to brown on both sides, about 10 minutes. Again they do not need to be fully cooked.
3. Make 18 rolls by putting a kufta patty crosswise at one end of a spread eggplant slice. Roll up the eggplant slice around the kufta. This roll is traditionally secured by tying it with a parsley stalk softened in hot water. Arrange finished rolls side by side, seam side down, in a glass baking pan, 11-by-7 inches or approximate size.
4. Spread diced tomatoes on rolls.
5. Add basil, sugar, salt and pepper to diluted tomato paste or sauce or juice. Heat until it starts to bubble, or microwave for 3 minutes on high. Pour liquid all over the rolls. There should be enough liquid to cover them. Add a little hot water if needed.
6. Bake in a preheated oven at 400 degrees F., loosely covered, for about 30 minutes or until sauce is bubbly and nicely thickened.
Garnish with chopped parsley, and serve with warm bread or cooked rice, along with salad.
This is copyrightd material. Please contact Nawal Nasrallah for written permission
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