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1
slice the eggplant in the lenght so that you have long slices
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2
let them soak in some water and salt for a hour or 30 minute.
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3
pat them dry and fry them in some oil till lightly brownt, or you can pop them on a baking sheet with some oil brusht on both sides and place under the grill.
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4
it just needs to be soft and flexible so that you can roll them later on.
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5
take the parsley, coriander, chilli pepper, garlic and onion and blend in a blender/food processer till almost smooth.
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6
or chop it up by hand for a more rustic feeling to the kofta.
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7
in a big bowl mix the minced meat ,spices,salt and the garlic, coriander, parsley ect mixture also put 2 tbs of plain flour so that the kofta sticks togheter.
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8
mix it all with your hands.
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9
now take the kofta and make finger long saugages of it.
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10
place at one end of the eggplant and roll it up, place with the open sidedown, do this with all of them and place in a oven proof dish (i used a glass dish).
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11
when all the rolls are made,pour the content of 1 can of chopped tomatos in top of the rolls, now make the sauce wich goes in top.
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12
mix 500 ml of boiling water with 2 tbs of tomato puree and the spices add salt to taste aswell as spices (it is ok if the sauce taste a bit sour or not as nice as you like it, but when cookt with the eggplant and kofta it will take the taste of the kofta ect).
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13
pour this sauce in top of the eggplant rolls.
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14
place or a lid in top of the dish or put some silver paper in top.
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15
now bake for 20/30 min in a pre heated oven (200 degrees celsius)
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16
then take the lid of and let it cook for 15 min without lid on 240 degrees celsius.
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17
this dish taste good with lebanees bread some home made chips and salad,.
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18
i also made hummus with it, but that is tottally optinal
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19
p.s if you put the onion garlic coriander parsley and green chillie in a food processer than add 3 tbs of plain flour -- to keep the meat firm.
