Baked Kofta

By Leite's Culinaria

Ingredients

2 very large eggplants (peeled in alternate long strips (like a zebra), cut crosswise into 12 slices, about 1 inch (2.5 cm) thick)
Salt and freshly ground black pepper
1/4 cup olive oil
2 tablespoons olive oil
1 medium (5 1/4 oz) onion (finely chopped (1 cup))
6 garlic cloves (peeled and crushed)
2 teaspoons store-bought or homemade tomato paste
One (14-ounce) can diced tomatoes
1/4 teaspoon granulated sugar
1 teaspoon dried mint
1/2 teaspoon Aleppo chile flakes (or 1/4 teaspoon regular chile flakes)
1/4 cup water
Salt and freshly ground black pepper
12 to 16 ounces ground beef (1520% fat)
12 to 16 ounces ground lamb (1520% fat)
1 1/2 cups fresh parsley leaves (very finely chopped)
1 small (4 oz) onion (coarsely grated (3/4 cup))
2 garlic cloves (peeled and crushed)
3 to 4 medium plum tomatoes (coarsely grated and skins discarded (mounded 1 cup))
1 teaspoon tomato paste
2 teaspoons ground cinnamon
1 tablespoon ground allspice
1/4 teaspoon grated nutmeg
1/2 teaspoon Aleppo chile flakes (or 1/4 teaspoon regular chile flakes)
1 tablespoon olive oil
Salt and freshly ground black pepper
3 large (1 pound 2 ounces) tomatoes (cut crosswise into 12 slices, about 1/2 inch (12 mm) thick)
1 large (2 tablespoons) green chile (thinly sliced)
1/4 cup fresh cilantro leaves (roughly chopped)
12 small fresh basil leaves (whole (or larger leaves, shredded))
1/4 cup pine nuts (toasted)

Prep Time30mins
Cook Time105mins
Servings6

Instructions

Bake the eggplant

Preheat the oven to 450°F (232°C). Line a rimmed baking sheet with parchment paper.

Place the eggplant slices in a large bowl. Sprinkle with 1/2 teaspoon of salt and a good grind of black pepper and pour in the oil. Mix well to combine, then spread out on the prepared baking sheet. Bake until golden brown and cooked through, 25 to 30 minutes.

Decrease the oven temperature to 425°F (220°C).

Make the tomato sauce

In a medium saucepan over medium-high heat, warm the oil. Add the onion and cook, stirring occasionally, until it has softened and lightly browned, 5 to 7 minutes.

Add the garlic and tomato paste and cook for 30 seconds more.

Stir in the canned tomatoes, sugar, mint, chile flakes, water, 1/2 teaspoon of salt, and a good grind of black pepper. Bring to a boil, then decrease the heat to medium-low. Cook, stirring occasionally, until the sauce is thick and rich, about 20 minutes.

Make the kofta

In a large bowl, combine all the ingredients, along with 1 3/4 teaspoons of salt and a good grind of black pepper. Mix well, then divide the mixture into 12 large balls. Shape into patties, each about 3 inches (7 cm) wide.

Assemble and serve

In a deep 9- by 13-inch (23- by 33-cm) baking dish, arrange the eggplant slices. Place one kofta patty on top of each slice and place a slice of tomato on top of this, to create a kind of sandwich. TESTER TIP: If you have a flame proof baking dish of a similar size, use it for baking the kofta, and then you can reduce your sauce in the baking dish without transferring it to another skillet.

Spoon a generous 1 tablespoon of the thick tomato sauce on top of each sandwich, spreading it out slightly so that it drizzles down the sides. Sprinkle with the green chile, cover the dish tightly with aluminum foil, and bake for 20 minutes.

Increase the oven temperature to 475°F (245°C), remove the foil, and bake for 18 minutes more.

Remove the dish from the oven and, using a spatula, lift the kofta out of the liquid (don't discard the liquid, though), trying to keep the eggplant slices intact. Place on a large platter or individual serving plates.

Pour the cooking juices from the baking dish into a medium sauté pan or skillet. Bring to a boil over high heat and cook, stirring frequently, until the liquid has thickened and reduced by half, 5 to 10 minutes.

Spoon this sauce over the kofta and sprinkle with the cilantro, basil, and pine nuts. Serve warm or at room temperature.