Köfte with eggplant and spinach

Köfte with eggplant and spinach

Recipe and photo from Mitu Zaman (www.mitusmeatlessfood.com).

Ingredients for 4 people:

2 Packs of Vegafit balls

2 Chopped onions of medium size

4 Garlic cloves cut into thin slices

1 Can of peeled tomatoes (organic)

3 Fresh tomatoes cut into small cubes

1 Teaspoon of sugar

1 Cinnamon stick

1 Eggplant cut into cubes of 3 by 3 CM

Köfte spice mix

A lombok pepper chopped (with or without seed lists, to your preference)

200 grams of fresh spinach

Pinch of salt

Olive oil

Option: eat the köfte with boiled bulgur or rice

Option: make a yoghurt sauce made from 5 tablespoons of soy yogurt, fresh parsley, a teaspoon of garlic and a teaspoon of onion powder.

Option: serve Turkish pepper from the pot with the kofte.

 

Method of preparation:

Pierce deep holes in the Vegafit Balls with a skewer. Then marinate the balls with a teaspoon of herb spices and half a finely chopped lombok pepper. During mixing / marinating, add a tablespoon of water and a few drops of oil so that the herbs mix well over the balls.

Fry the chopped onions in 2 tablespoons of water instead of oil and stir.

After 2 minutes, add the aubergine cubes, half a finely chopped lombok pepper and 3 teaspoons of herb spices. Stir together and simmer for 3 minutes on low heat.

Add the canned tomatoes, the fresh tomato cubes, the cinnamon stick, the garlic slices and a pinch of salt. Stir everything together. Let it simmer for 15 minutes and stir. The eggplant becomes nice and soft and smooth.

Lastly, bake the marinated balls with pepper and all with a tablespoon of olive oil in a frying pan in 4 minutes. When the balls are brown, you can add the balls to the köfte sauce as well as the fresh spinach. Stir well. The spinach shrinks within 2 minutes.

Serve the köfte with bulgur or rice.