Turkish Meatballs with Eggplant
Turkish Kofta with Eggplant, known as Begendi Köfte, is a traditional Turkish dish featuring flavorful meatballs (köfte) served over a rich and creamy eggplant purée (begendi).
This Turkish dish is beautifully assembled by placing the meatballs on a bed of puréed eggplant and garnishing with fresh parsley.
Turkish Kofta with Eggplant is often served with warm bread or rice. For added richness, top it with a light tomato sauce, making it a comforting classic in Turkish cuisine.
Yield: Serves 4
- 500 g extra lean ground beef
- 1 medium onion, grated
- 1 garlic clove, minced
- 1 egg
- 3 tablespoons vegetable oil
- 1 teaspoon turmeric powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 3 tablespoons breadcrumbs
- salt and pepper to taste
- 4 medium eggplants, about 700 g
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1/2 cup Mozzarella cheese
- salt and pepper
- chopped parsley for garnish
- tomato sauce, optional
For Kofta (Meatballs):
For Begendi (Eggplant Purée):
Roast the eggplants over a flame or in an oven until soft and charred. Peel the skin.
Mash the flesh and set aside.
For meatballs: Combine the ground beef, egg, garlic, onion, cumin, turmeric, paprika, breadcrumbs, salt, and pepper in a large bowl. Mix well.
Shape the mixture into small meatballs.
Heat the oil in a pan and fry the meatballs until golden brown and cooked through. Set aside
For eggplant base: Melt the butter in a pan, then stir in the flour, mixing constantly until smooth.
Gradually add warm milk while stirring until smooth.
Add the mashed eggplant, cheese, salt, and pepper. Cook until the mixture is creamy.
Spread the eggplant purée on a plate, place the meatballs on top, and garnish with parsley.
Optionally, top with a light tomato sauce for extra flavor. Serve warm with rice or bread.
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