Kafta Rolls Wrapped in Grilled Eggplant Slices
and Baked in a Fragrant Tomato Sauce
I have a particular love for the Kafta in tomato sauce. However, this recipe brings it to a higher level of fulfillment. It combines the deliciousness of both the mellowness of grilled eggplant slices and the consistency and rich aroma of the Kafta meat; all in the juiciness of a fragrant tomato sauce.
It is not only delightful in taste but also in looks when reigning on your table.
The Kafta meat is rolled and half-cooked on little oil. The eggplant is sliced in length, brushed with olive oil, and grilled in the oven. We then wrap them up, and arrange them in the baking pan over the sauce.
We make the tomato sauce while the eggplants are grilling, and the Kafta rolls are frying lightly. It is a delicious combination of withered onions, green pepper, garlic, tomato dices and sauce; all which is seasoned with the Lebanese 7-Spice and salt.
We serve these delicious meal hot right from the oven to the table, and sided with the Lebanese Rice Vermicelli. Consider using an oven-proof serving pan for the baking.
TIP, If You Are Receiving Guests: This dish is best served hot from the oven. You can prepare it hours ahead, and leave the baking phase to 30 minutes before serving time. The Rice can also be prepared ahead of time. Leave it in the casserole, wrap it well with a thick towel or two all around it, and set it aside. The rice will maintain its freshly warmth for up to 4 hours.
This dish will make the wows of your family and guests. I know it always does for mine. May you enjoy it!
Eggplant Kafta Rolls in Tomato Sauce
- 600 gr Kafta Meat please refer to my Kafta recipe
- 2 Eggplants (medium) Sliced thinly in Length into 12 pieces
- 1 Egg
- 3 tbsp Fine Breadcrumbs
- 3 tbsps Olive OIl pure: to cook
For the Sauce
- 1 can Tomato dices
- 2 cloves Garlic pounded thinly
- 1/2 Green Pepper chopped finely
- 1 Onion (small) chopped thinly
- 1/4 tsp Lebanese 7-Spice
- Salt to season
- Blender of Food Processor
- Baking Pan (that you can serve with)
- Grill or BBQ Stick
Preheat your oven on grill.
Brush the eggplant slices with olive oil, and grill on both sides into a golden color.
Place the kafta meat in the food processor. Crack in the egg. Add the breadcrumbs, and blend for 1-2 minutes into a smooth meat-dough.
Transfer the meat into a bowl, and divide it into 12 equal finger-shape the size of your palm.
Using a grill stick, perforate the kaftas from bottom to top, gently remodeling the shapes.
Preheat a lightly oiled frying pan, and place the kaftas in. Cook covered, over Medium Heat. Stay pending. It doesn't take much to cook into a brown color. Turn them over, cover, and cook. Set them aside when done.
Preparing the Sauce
Use a different frying pan to cook the Sauce. Drop in little oil, warm it, then cook the onions to translucence. Stir in the green pepper and garlic, and cook for a minute.
Add the tomato dices with their liquid, season, and stir. Bring to a boil, then lower the heat to allow it simmering for 10 minutes.
Preparing the Rolls and Baking
Preheat your oven to 400 F / 220 C
Pour the Tomato Sauce in the baking pan, and set it by your side on the counter.
On your cutting board, arrange the eggplant slices side by side. Place one kafta on each, roll to wrap it nicely, and place it at once in the pan. Repeat the same with the others until all are done and nicely arranged in the pan, with enough space between them.
Place the pan in the preheated oven, and bake for 20 minutes.
Serve at once, sided with Lebanese Vermicelli Rice, and a salad.
MORE KAFTA RECIPES FOR YOU TO ENJOY