Aubergine Kefta Tagine with Mint Yoghurt

While Kefta, spiced meatballs also referred to as kofta, are perhaps most commonly barbecued, this recipe calls for them to be gently simmered with aubergine in a tagine or slow-cooker. Slow-cooking not only adds extra flavour, it also means less fuss in the kitchen
Aubergine Kefta Tagine with Mint Yoghurt
Aubergine Kefta Tagine with Mint Yoghurt
May 14, 2019
Preparation Time 35-40 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton
PROP STYLING BY Sophia-Maria Eygelaar

INGREDIENTS

500g beef or lamb mince
1 medium-sized red onion, finely chopped and rinsed
1 tbsp smoked paprika
2 tsp spinneysFOOD Fine Cumin
1 tsp spinneysFOOD Sea Salt
½ tsp spinneysFOOD Black Pepper
½ tsp spinneysFOOD Fine Cinnamon
10g spinneysFOOD Fresh Parsley, finely chopped
10g spinneysFOOD Fresh Coriander, finely chopped
2 large aubergines, sliced in fine lengthways strips

For the sauce

3 tbsp olive oil
1 red onion, finely diced
3 cloves garlic, finely grated
5cm piece ginger, finely diced
1 tbsp ras el hanout (See page 49)
1 tin (400g) spinneysFOOD Whole
Peeled Italian Tomatoes
¼ cup water
1/3 cup sultanas

For the mint yoghurt

500ml coconut yoghurt
1 lemon, juiced
200g goat’s feta, crumbled
½ cup spinneysFOOD Fresh Mint

METHOD

  • 1

    To make the kefta, combine all the ingredients in a large bowl

  • 2

    To shape, roll 60g of the mince mixture in your hands to form a meatball. Continue until all the mixture is finished

  • 3

    Heat a slow cooker or tagine over a medium heat and drizzle with olive oil

  • 4

    Fry the kefta in batches for 5 minutes on each side. Take off the heat and set aside

  • 5

    Drizzle some more oil in the same vessel and place over a medium heat. Sprinkle a generous amount of salt over the aubergine slices and fry for 5 minutes on each side or until soft and cooked through. Set aside

  • 6

    Heat a generous glug of olive oil in a tagine or a cast-iron pan and sauté the onion, garlic and ginger until translucent and fragrant

  • 7

    Add the ras el hanout and stir for 1 minute. Then stir in the tomatoes and bring to a boil, cook for 15 minutes, then turn the heat to low

  • 8

    Wrap the kefta in the aubergine and place in the tagine or slow cooker with the top opening facing up. 9 Cover, leaving a small opening for the steam to escape. Cook for 35-40 minutes. 10 Add the sultanas and cook for another 5 minutes

  • 9

    To make the mint yoghurt, combine all the ingredients in a food processor and blend until smooth

  • 10

    Serve with mint yoghurt, coriander and couscous

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