Aubergine Beef Kefta

Tender beef mince wrapped in thin slices of aubergine with a rich tomato sauce.
  • For the beef kefta
  • 600g beef mince
  • 2 garlic cloves, crushed
  • 1 small onion, finely chopped
  • 1 teaspoon paprika
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon freshly ground fennel seed
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon chilli powder, or to taste
  • Salt
  • Pepper
  • 2 tablespoons coriander, freshly chopped
  • 2 tablespoons fresh flat-leaf parsley, finely chopped
  • For the sweet date and tomato sauce
  • 10ml olive oil
  • 1 onion, chopped
  • 4 garlic cloves, crushed
  • 1 tin chopped tomatoes
  • 1 tin whole peeled tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon fennel
  • 1 handful dates
  • Dried chilli to taste
  • Salt
  • Pepper
  • 4 long aubergines, thinly sliced
  • Salt
  • Olive oil

For the beef kefta's, mix all the ingredients together and shape them into bullet shaped sausages. Heat a little oil in a non-stick pan and brown on all sides in a pan, then allow to cool. They don't need to be fully cooked, as they will cook further in the tomato sauce. For the sauce, heat the olive oil in a wide saucepan and sauté the onions until soft and fragrant.

Add the garlic and red pepper and stir for a few more seconds. Add the tinned tomatoes and spices with the dates and allow the sauce to simmer gently.

Wrap a slice of aubergine around each beef kefta and place them in the sauce. Allow to simmer for 15 minutes. Serve on a bed of cous cous, scattered with extra chopped parsley.

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