AuthorSharethetasteTake Kafta and shape into singular circular patties and place into a baking tray.
In a fry pan on a high heat, cook sliced eggplant and potato until they are half cooked (they will completely cook in the oven).
Starting with you kafta as the base, start to stack potato slice, followed by eggplant slice, tomato slice and onion and place on a baking tray.
To make the sauce mix passata, 7 spice mix, ground cumin, ground coriander, pomegranate molasses’ and half a cup of water until thoroughly combined.
Drizzle the sauce over the kafta stacks so that each stack is evenly covered with sauce.
Place in the oven and cook for 25 mins at 180 degrees.
Serve with salt and pepper to taste – enjoy!
Ingredients
Directions
Take Kafta and shape into singular circular patties and place into a baking tray.
In a fry pan on a high heat, cook sliced eggplant and potato until they are half cooked (they will completely cook in the oven).
Starting with you kafta as the base, start to stack potato slice, followed by eggplant slice, tomato slice and onion and place on a baking tray.
To make the sauce mix passata, 7 spice mix, ground cumin, ground coriander, pomegranate molasses’ and half a cup of water until thoroughly combined.
Drizzle the sauce over the kafta stacks so that each stack is evenly covered with sauce.
Place in the oven and cook for 25 mins at 180 degrees.
Serve with salt and pepper to taste – enjoy!