Aubergine Beef Koftas


For 2 (for 4)

Aubergine: 2 (4)

Coriander: 1 bunch (2 bunches)

Parsley: 1 bunch (2 bunches)

Onion: 1 (2)

Beef Mince: 1 pack (2 packs)

Pomegranate Molasses: 1pod (2 pods)

Baharat Seasoning: 1 pod (2 pods)

Ground Cinnamon: 1 pod (2 pods)

Chilli Flakes: 1 pod (2 pods)

Sautéed Tomato Paste: 1 sachet (2 sachets)

Ground Almonds: 1 pod (2 pods)

Pita Bread: 1 pack (2 packs)

Nutritional Information:

Per serving: Energy (kcal) 707 Fat 15g of which saturates 4g Carbohydrates 93g of which sugars 16g Protein 48g Salt 1.77g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Iraqi cuisine may contain recognisable Middle Eastern staples such as mezze, hummus, kofta and kebabs, but Iraqi chefs are justifiably proud of their unique spin on these familiar dishes. Case in point, this aubergine and kofta casserole, where slices of aubergine are rolled around the kofta, tender meaty bites dripping with a hearty tomato sauce thickened with ground almonds. The presentation is likely inspired by dolma (stuffed, wrapped leaves), also an Iraqi favourite. The herby, savoury-sweet and fragrant meat filling is a wonderfully deft balance of flavours


  • Preparation time:

    For 2 - 30 minsFor 4 - 40 mins
  • Cooking time:

    For 2 - 60 minsFor 4 - 70 mins