Eggplant kofta meatballs

Tofu kofta in a roasted eggplant sauce

I am taking a quick break from posting Fridays’ random act of kindness to post this vegan, gluten-free delight!

I was too excited to wait to post this tofu kofta dish I made the other day! I’ll get back to posting random acts of kindness next week. This recipe took longer than I normally would spend on cooking, but it was worth it!

Here’s the recipe.

Tofu kofta in a roasted eggplant sauce

  • Makes: 6 servings
  • Total time: 1.15 hour, cook time: 55 hours, prep time: 20 minutes

Ingredients

  • 1 kg (2.2 pounds) of ground tofu
  • 1 tablespoon garam masala
  • 3 green chilis finely chopped
  • Handful of coriander finely chopped
  • 1/4 cup of brown rice crumbs
  • 1 tablespoon of olive oil
  • Salt and pepper to taste

For the kofta marinade

Kofta spices
  • 2 medium onions chopped
  • 1 tomato finely chopped
  • 1/2 inch of fresh ginger grated
  • 3 garlic cloves minced
  • 2-3 green chilis minced
  • 1/2 teaspoon ground cumin
  • 1 tablespoon ground coriander
  • 3 tablespoons tomato paste
  • 1+1/2 tablespoon garam masala
  • Basil leaves to garnish
  • Salt and pepper to taste

For the eggplant sauce

Garlic and Onions
  • 1 large eggplant, halved lengthwise
  • 4 garlic cloves
  • 2 tablespoons olive oil, separated
  • 1 teaspoon whole cumin seeds, toasted
  • 1/4 cup chopped fresh, cilantro
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons fresh lemon juice
  • Coarse salt
  • Freshly ground pepper
  • Optional: 2-3 habanero peppers chopped

Directions for the eggplant sauce

Roasted Eggplant
  1. Preheat oven to 475 degrees. Brush the eggplant and garlic with 1 tablespoon of oil and place the side without skin down on a baking pan.
  2. Cook until the eggplant softens about 45-55 minutes.
  3. Let the eggplant cool.
  4. Once it has cooled, blend the eggplant, garlic, cumin, cilantro, parsley, lemon juice, salt, black pepper and peppers if using them, in a blender until smooth.
  5. Set the sauce aside.

Directions for the tofu

  1. Combine the binding ingredients in a bowl and mix. Add in the tofu and shape it as desired.
  2. Marinate it for an hour or a minimum of 15 minutes.
  3. Heat the oil in a medium saucepan over medium-low heat. Add in the onion and garlic. Cook, frequently stirring for 3 minutes. Add sauce ingredients and cook for 5 minutes, continuing to stir.
  4. Add in the tofu and cook for 5-10 minutes.

Pour the eggplant sauce over the hot tofu and serve immediately.

Nutritional value for 1 serving (based on brands and quantities used in the recipe)

  • Calories: 296.7
  • Fat:  8 g
  • Carbohydrates: 21.8 g
  • Protein: 29 g

23 Comments

    1. Author

      Thank you!

    1. Author

      Thanks so much! Much appreciated!

    1. Author

      Thank you!

    1. Author

      Thanks so much!

  1. That sounds so healthy and looks amazing girl! Love how you always share you healthy recipes ❤️

    1. Author

      Thanks so much Maha! I really appreciate it!!


    1. Author

      Thanks so much for sharing!

    1. Author

      Thank you!

    1. Author

      Thanks so much!

    1. Author

      Thank you! Let me know what you think if you do!!

    1. Author

      Thanks so much!

    1. Author

      Thanks so much! Let me know what you think if you do and if you have any suggestions for improvement!

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