Eggplant And Tomato Bake Recipe

Fusion cuisine

Eggplant and Tomato Bake recipe

About this recipe

A hearty and flavorful dinner featuring spiced lamb meatballs simmered in a rich eggplant and tomato sauce. Perfect for those seeking a satisfying Kosher meal.

Ingredients

  • Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
  • 12 Per Pack Fresh 'N' Free 12 Medium Free Range Eggs
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • 100 G Jumbo Garlic 100g
  • 60G Terre Exotique Cheeselovers Pepper, 60G
  • 400G White Pearl Peeled Plum Tomatoes In Tomato Juice 400g
  • - Forest Whole Foods Ltd Organic White Breadcrumbs
  • - Mccormick Cumin Powder
  • - Bart Allspice Ground 40g
  • 12.5 Kg Top-Op Cooking Salt 12.5kg
  • 1 L Ktc Sunflower Oil
  • 60G Mill & Mortar Organic Salt Of Hearts, 60G

Instructions

  1. 1. Preheat the oven to 200°C (400°F). Pierce 2 medium eggplants with a fork and roast them on a baking sheet for 40 minutes, turning occasionally, until soft. Let cool, peel off the skin, and mash the flesh until smooth.
  2. 2. In a large bowl, combine 1 1/2 cups breadcrumbs, 4 eggs, 3/4 teaspoon ground cumin, 3/4 teaspoon ground allspice, and 1 teaspoon salt. Mix thoroughly with your hands or blend in a food processor until a soft paste forms.
  3. 3. Shape the mixture into small balls, about 1 inch in diameter. Heat 3 tablespoons sunflower oil in a large frying pan over medium heat. Fry the balls, turning occasionally, until browned all over, about 6-8 minutes. Remove and drain on paper towels.
  4. 4. In another large frying pan, heat 3 tablespoons sunflower oil over medium heat. Add 1 finely chopped onion and sauté until soft and golden, about 5 minutes. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
  5. 5. Stir in 1 diced plum tomatoes, 1/2 teaspoon salt, and a pinch of pepper. Cook for 5 minutes, stirring occasionally, until the tomato breaks down and the mixture thickens.
  6. 6. Add the mashed eggplant to the pan and mix well. Cook gently for 8 minutes, stirring occasionally, until much of the liquid has evaporated.
  7. 7. Add the browned balls to the eggplant sauce. Cover and simmer for 10 minutes, allowing the flavors to meld together.
  8. 8. Serve the balls and eggplant sauce hot, garnished with fresh parsley if desired.