A rich and juicy Turkish style baked kofta with roasted vegetables, packed with smoky Mediterranean flavors in every comforting homemade bite.
Author:Caroline Jones
Prep Time:20 minutes
Cook Time:50 minutes
Total Time:1 hour 10 minutes
Yield:6 servings 1x
Category:Main Course
Method:Baking
Cuisine:Turkish
Diet:Gluten Free
Ingredients
Scale
500g ground beef
1 small onion, grated
3 garlic cloves, minced
1/4 cup chopped parsley
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon chili flakes
1 tablespoon tomato paste
2 tablespoons olive oil
2 eggplants, sliced lengthwise
3 potatoes, cut into wedges
3 tomatoes
4 green peppers
1 cup tomato sauce
1/2 cup water
Instructions
In a large bowl, combine ground beef, grated onion, garlic, parsley, paprika, cumin, black pepper, salt, chili flakes, and tomato paste. Mix well until fully combined. Shape into long oval kofta pieces.
Arrange sliced eggplants, potato wedges, whole tomatoes, and green peppers in a large baking dish. Drizzle with olive oil and season lightly with salt and paprika.
Place the kofta pieces between the eggplant slices in the baking dish. Pour tomato sauce mixed with water evenly over everything for rich roasted flavor.
Bake at 400°F (200°C) for 45-50 minutes until the vegetables are soft, the potatoes are golden, and the kofta is deeply browned and juicy.
Serve warm with rice, couscous, fresh bread, or yogurt salad for a comforting family-style meal.
Notes
Pair with garlic yogurt sauce, tahini drizzle, or a fresh cucumber herb salad for extra Mediterranean flavor.
Soak eggplant slices in salted water for 15 minutes before baking to reduce bitterness.
Spoon the roasting juices over the kofta halfway through baking for extra moisture.
Use lean ground beef or ground chicken for a lighter option.
Add zucchini or carrots for extra vegetables and fiber.
This recipe is naturally gluten free when using certified gluten free tomato paste and seasonings.