MINI-KOFTAS WITH BRINJAL & FLATBREADS
SERVES 4-6 Preparation: 40 min Cooking: 20 min
MEATBALLS
¼ meatball mixture (see recipe)
2-3 ml (generous ½ t) ground cumin
handful of fresh mint, chopped
oil for frying
BRINJAL SAUCE
oil
1 brinjal, diced
1 onion, sliced into rings
2 garlic cloves, crushed
4 tomatoes, skinned and diced
2 ml (½ t) ground coriander
2 ml (½ t) aniseed
juice of 1 lime
TOMATO RAITA
250 ml (1 c) plain yoghurt
2 small tomatoes, skinned, seeded and diced
15 ml (1 T) olive oil
2 ml (½ t) ground cumin
CUCUMBER SALAD
2 small cucumbers, cut into sticks
juice of 1 lime
pinch of ground cumin
TO SERVE
1 kg readymade bread dough garlic butter
1 Meatballs Put the meatball mixture in a bowl, add the cumin and mint and mix well. Shape into oval meatballs and brown in hot oil. Cover and cook until done. Thread three meatballs at a time onto skewers.
2 Brinjal sauce Heat the oil and sauté the brinjal, onion and garlic until soft. Add the rest of the ingredients, reduce the heat and simmer until you have a fragrant, chunky sauce.
3 Tomato raita Mix all the ingredients.
4 Cucumber salad Mix the ingredients.
5 To serve Divide the dough into balls and roll out until flat. Spread both sides with garlic butter and fry in a griddle pan on both sides until brown and done.
6 Put a flatbread on a plate and spoon a little brinjal sauce over. Add a meatball skewer, top with a little of the cucumber salad and finish with tomato raita. Fold over.
(Turn over)