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Stuffed aubergine rolls with kofta


This is one of my favourite meals to make when we have people over, and I hope one day it becomes one of yours too. It’s the kind of dish that feels special, even though it’s actually simple to put together. Somehow it always looks like I’ve spent hours in the kitchen.

As it bakes, the whole house fills with the smell of tomato, garlic, and warm spices and without fail, someone always wanders in asking, “What smells so good?” That’s my favourite part.

I bake the aubergines until they’re soft and tender instead of frying them, then gently roll them around the seasoned kofta and let everything finish cooking in a rich, tangy tomato sauce. It comes out beautiful, smells incredible, and tastes even better.

It’s the kind of meal made for sharing; hearty, comforting, and full of love around the table. And I hope whenever you make it, it brings that same feeling to your home. 

Ingredients:

  • 3–4 large aubergines

  • Olive oil (for brushing)

  • 500g plant-based minced meat (or minced beef)

  • 1 small onion, finely chopped

  • Parecly, finely chopped

  • Salt

  • Black pepper

  • 1 teaspoon 7 mixed spices 

  • 2 cups tomato sauce or one tin of shopped tomatoes

  • 4 cloves garlic, minced

  • 1 vegetable stock cube

  • 1 teaspoon dried coriander

  • 1 tablespoon pomegranate molasses

  • 1 tablespoon tomato or pepper paste (optional, for extra richness)

  • 1 cup water (if needed for consistency)

  • 2 tablespoons pine nuts, toasted

Instructions:

  1. Preheat the oven to 200°C (400°F).

  2. Slice the aubergines lengthwise into thin strips. Lightly brush both sides with olive oil and arrange them on a baking tray.

  3. Bake for about 20–25 minutes, or until soft and flexible. Remove from the oven and let them cool slightly.

  4. In a bowl, mix the minced meat with the chopped onion, salt, black pepper, chopped parsley, and spices until well combined.

  5. Take a spoonful of the kofta mixture and shape it into a small log. Place it at one end of a baked aubergine slice and roll it up tightly. Repeat with the remaining slices.

  6. Arrange the aubergine rolls side by side in a Pyrex baking dish.

  7. To prepare the sauce, combine the tomato sauce, garlic, vegetable stock cube, dried coriander, pomegranate molasses, and tomato paste (if using). Add a little water if the sauce is too thick, and mix well.

  8. Pour the tomato sauce evenly over the aubergine rolls, making sure they are well covered.

  9. Cover the dish with foil and bake for about 25–30 minutes, or until the kofta is fully cooked and the sauce has thickened slightly.

  10. Serve warm, ideally with rice.

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