The aubergine is a shape-shifter. It’s exhausting to think about, once you lower into that spongy, brilliant white flesh, the many-faceted issues you can create, from crisp morsels to creamy dips equivalent to baba ganoush (and even a impolite emoji). In as we speak’s recipe, the aubergine is reworked into kofta, or Indian meatballs for need of a greater description, which aren’t in any respect meaty, however are loveable, spiced and satisfying lumps however. Right here they’re nestled into their completely satisfied place, a garam masala-spiced tomato sauce.
Aubergine koftas in tomato and spinach sauce
You’ll want a meals processor for this. Don’t skimp on the time taken to cook dinner the aubergines – they must be pretty dry, so the koftas maintain collectively – so, for a lot of, this may in all probability be a weekend dish. The koftas freeze effectively, although, and could be made with out the sauce in tow, so you can additionally double the quantities and freeze half for an additional day.
Prep 20 min
Cook dinner 1 hr 15 min
Makes 16 koftas, to serve 4
Rapeseed oil, for frying
three aubergines, chopped into 1.5cm items (800g web weight)
6 garlic cloves, peeled and minced
1 ½ tsp floor cinnamon
¾ tsp floor black pepper
½ tsp floor cumin
1½ tbsp tomato puree
100g dried breadcrumbs
Superb sea salt
1 ½ tsp Kashmiri chilli powder
1 tsp garam masala
100g child spinach
Naan, to serve
Warmth 4 tablespoons of oil in a big, broad, nonstick pan. When extremely popular, add the aubergine and cook dinner, stirring usually, for 15 minutes, till delicate and browning. Add half the minced garlic, cook dinner for 2 minutes, then stir within the cinnamon, pepper, cumin, tomato puree, breadcrumbs and a teaspoon and 1 / 4 of salt. Cook dinner for a few minutes, then flip off the warmth and depart to chill.
As soon as cool, blitz in a meals processor and rinse out the pan. Utilizing clear arms, roll the combination into 16 koftas (about 35g every) and placed on a plate.
To cook dinner the koftas, warmth two tablespoons of oil in the identical nonstick pan. When scorching, lay in eight koftas, spacing them effectively aside, and depart undisturbed for a couple of minutes, in any other case they’ll stick with the pan. When the underside is crisp, use a fish slice to lever them off the pan, flip and cook dinner till crisp and burnished mahogany throughout – eight minutes in all. Switch to a plate, repeat with the remaining eight koftas, then put aside when you make the sauce.
Warmth three tablespoons of oil in the identical pan over a low to medium warmth and, as soon as scorching, add the remainder of the minced garlic and cook dinner for about three minutes, till sticky and golden. Add the passata and 200ml water, and depart to cook dinner for 15 minutes, till jammy and thick. Add the Kashmiri chilli, garam masala and a teaspoon of salt, cook dinner for 5 minutes extra, then add the spinach handful by handful and stir in to wilt.
Flip down the warmth to a whisper, pop the koftas into the sauce and depart to heat by gently. Serve with naan for dipping and scooping.
— to www.theguardian.com