This dish features traditional cylinder-shaped Arab kufta, ground meat mixed with onion, parsley and spices. There are a variety of recipes for Libyan kufta, this one includes a garlicy tomato sauce, with each kufta piece wrapped in aubergine slices. The aubergine is often fried, but a healthier option is to grilling the slices on a hot tray.
2 medium aubergines thinly sliced lengthways.
600g minced meat
1 large finely chopped onion
1 cup finely chopped parsley
1 tbspoon of each, black pepper, cinnamon, chilli powder, salt
1 tspoon freshly grated nutmeg
3 headed tbspoon fine bread crumbs
4-5 chopped tomatoes or 1 can of chopped tomato
2 large garlic cloves
1-2 chopped chillies pepper
3-4 tbspoon olive oil
salt and pepper to taste
Cut eggplants into thin slices lengthways.
Brush with olive oil, place on a hot tray, grill until both side become golden.
Mix onion, parsley, minced meat together and put in the food-processor.
Add one egg, bread crumbs, and the spices and mix well.
Divide the kufta mix into 12 equal portions, and shape into an oval shape on a BBQ stick, or wooden spoon handle. The tunnel left by the stick should remain open on both sides so that the kufta can cook on the inside as well.
Brush a frying pan with olive oil, arrange kufta pieces, cover and cook on moderate heat.
Turn the kuftas upside down, cover and cook until the other side browned, remove from heat, and set aside.
Chop tomatoes and puree.
Blend garlic cloves and chillies.
Put olive oil in a sauce pan, heat, add chopped garlic and chillies,stir.
Add tomatoes puree, bring to boil, cover and cook for 10 minutes, and set aside.
Roll the aubergine slices over each kufta peice.
Put tomato sauce in an oven proof dish, arrange kufta peices, and bake in pre-heated oven for 20 minutes.
Serve with noodle rice and salad.