Baked Aubergine And Chicken Kebab

Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Cuisine:
Courses: ,
Servings: 4
Ingredients
    Baked Aubergine and Chicken Kofta Ingredients
  • 1.2 kg minced chicken
  • 2 aubergines
  • 2 onions (medium to large)
  • 1 can chopped tomatoes
  • 1.5 cup bread crumbs
  • 1 tbsp tomato puree (double concentrate)
    • Spices for your Kofta mixture
  • 2 tsp pul biber (aleppo pepper)
  • 2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1 tsp black pepper
  • 2 tsp salt
  • 2 tbsp turkish sweet pepper taste
  • 5 clove garlic (minced)
    • Spices for your Sauce
  • 2 tsp Pul Biber (Aleppo Pepper)
  • 1/2 tsp Ground Turmeric
  • 2 tsp Ground Cumin
  • 1 tsp Black Pepper
  • 2 tsp Garlic Powder
  • 1 tsp Salt
  • 1 tbsp Turkish Sweet Pepper Paste
Instructions
  1. 1

    Start by mince chopping your onions very finely, taking out as much of the juice as possible. Add these to the minced chicken with all the kofta mixture spices and 5 cloves of minced garlic.

  2. 2

    Minced chicken thigh will be very wet so add the bread crumbs and mix together. Once marinated, the mixture will be a nice pinky orangey colour. Set the mixture aside.

  3. 3

    In a large pyrex dish or oven tray, chop the aubergines into medium sized cubes, form meat ball shapes out of the kofta mixture and add them all to the tray.

  4. 4

    Mix together the can of chopped tomatoes, the spices for the sauce with double concentrate tomato puree and 2 cups of water. Mix well and pour on top of the dish.

  5. 5

    Put in the oven for one and half hours at 200 degrees or until the aubergines and meatballs are cooked well.

  6. 6

    Serve and enjoy 🙂

Read it online: https://peanutswirls.com/recipe/baked-aubergine-and-chicken-kofta/