Eggplant Kabob
A delicious eggplant stuffed with kofta and red sauce!
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Ingredients
- 6 medium eggplants
- 2 tablespoon grated onions
- 3 cloves of grated garlic
- ¼ cup finely chopped paresely
- 300 grams ground beef
- 2 tablespoon mild pepper paste or tomato paste
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 teaspoon vegeta seasoning
- salt to taste
Red Sauce
- 2 cups hot water
- ¼ cup tomato paste
- 1 teapoon vegeta seasoning
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- salt to taste
Extras
- a drizzle of olive oil
- Parsley to sprinkle on top before serving
Instructions
Get the eggplants ready;
- -Rinse eggplants and cut the stems and ends off .
- Slice the eggplants lengthwise (in the middle ).
- Place two objects( like a butter knife) on each side of eggplants and then proceed to cut them into very thin packets.
- Place eggplants in water and add some salt to it in order to remove the bitterness from the eggplants.
Directions to make kofta kebab:
- In a bowl, grate onion and garlic .Add finely chopped parsley, ground beef, pepper paste, black peppers, smoked paprika, and Vegeta seasonings. Mix well until all combined.
Directions to make the red sauce:
- Add hot water , tomato paste, smoked paprika, black pepper, and Vegeta seasonings to a bowl. Use a whisk to make sure all is combined.
Fill the eggplants:
- Fill the eggplants with the kofta kabob .Then place them in a baking dish. Add red sauce and drizzle some olive oil.
- Bake in your preheated oven at (400 degrees F -200 degrees C) for 30 minutes. Sprinkle some chopped parsley on top and enjoy it with vermicelli rice.