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
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!