Shayk Maghsie Recipes

SHAYK MAGHSIE

Steps:

• slice the eggplant in the lenght so that you have long slices
• let them soak in some water and salt for a hour or 30 minute.
• pat them dry and fry them in some oil till lightly brownt, or you can pop them on a baking sheet with some oil brusht on both sides and place under the grill.
• it just needs to be soft and flexible so that you can roll them later on.
• take the parsley, coriander, chilli pepper, garlic and onion and blend in a blender/food processer till almost smooth.
• or chop it up by hand for a more rustic feeling to the kofta.
• in a big bowl mix the minced meat ,spices,salt and the garlic, coriander, parsley ect mixture also put 2 tbs of plain flour so that the kofta sticks togheter.
• mix it all with your hands.
• now take the kofta and make finger long saugages of it.
• place at one end of the eggplant and roll it up, place with the open sidedown, do this with all of them and place in a oven proof dish (i used a glass dish).
• when all the rolls are made,pour the content of 1 can of chopped tomatos in top of the rolls, now make the sauce wich goes in top.
• mix 500 ml of boiling water with 2 tbs of tomato puree and the spices add salt to taste aswell as spices (it is ok if the sauce taste a bit sour or not as nice as you like it, but when cookt with the eggplant and kofta it will take the taste of the kofta ect).
• pour this sauce in top of the eggplant rolls.
• place or a lid in top of the dish or put some silver paper in top.
• now bake for 20/30 min in a pre heated oven (200 degrees celsius)
• then take the lid of and let it cook for 15 min without lid on 240 degrees celsius.
• this dish taste good with lebanees bread some home made chips and salad,.
• i also made hummus with it, but that is tottally optinal
• p.s if you put the onion garlic coriander parsley and green chillie in a food processer than add 3 tbs of plain flour -- to keep the meat firm.