An easy and delicious kofta kebab recipe with roasted eggplant!

Ingredients:

Roasted Vegetables:

Two eggplants (600g)

Half a an onion (150g)

One red bell pepper (100g)

One green bell pepper (100g)

One hot pepper

Four small tomatoes (300g)

One garlic head

Olive oil, salt, black pepper

Dough:

Half a cup water

Half a tsp yeast

Half a tsp sugar

One cup all-purpose flour (180g)

One fourth of a tsp salt

One tsp olive oil

Kofta:

(500g) minced beef

(80g) chopped onion

(50g) chopped bell peppers

Two cloves grated garlic (6g)

One tsp paprika

One tsp chili flakes

Salt, black pepper

Olive oil

Salad:

(150g) sliced onions

(10g) chopped parsley

One tbsp sumac

Salt, black pepper

Instructions:

Roast the Vegetables:

Preheat the oven to 400°F (200°C).

Puncture holes in eggplants and place them in a roasting pan.

Add onion, bell peppers, hot pepper, and tomatoes to the pan.

Drizzle olive oil on a garlic head, season with salt and pepper, wrap in foil, and place in the pan.

Roast for 20 minutes.

Prepare the Dough:

Mix water, yeast, and sugar in a bowl.

Add flour, salt, and olive oil. Knead for 10 minutes to medium consistency.

Cover and rest for one hour.

Prepare the Vegetables:

Remove roasted vegetables from the oven, cover for 10 minutes.

Peel, deseed, and chop finely. Season with salt and pepper.

Place in a baking pan.

Prepare the Kofta:

Preheated the oven to 450°F (250°C).

Mix minced beef, onion, bell peppers, garlic, paprika, chili flakes, salt, and pepper.

Shape mixture on flat skewers with wet hands.

Place koftas on top of the vegetable mixture in the baking pan.

Drizzle with olive oil and bake for 15 minutes.

Finish the Dish:

Preheated oven to 450°F (250°C).

Spread the rested dough and cover the baking pan, pressing edges.

Brush with egg wash, sprinkle black seeds on top.

Bake for 10 minutes or until the bread is golden.

Prepare the Salad:

Mix onions, parsley, sumac, salt, and pepper in a bowl.

Serve:

Serve the kofta with the salad and the bread. Enjoy!