Home » 09 September » Turkish Eggplant & Potato Kofte

Turkish Eggplant & Potato Kofte

These were yummy! And a rather different take on the theme of Turkish patties. They make a good appetizer or vegetarian main course. Serve them with rice and salad. If you had leftovers, I think they would make a different and interesting sandwich filling. Not that we had leftovers. 

In addition to being vegetarian, these are gluten-free.

4 servings
1 hour puttering around to start
about 45 minutes to form and fry the kofte

Turkish Eggplant & Potato Kofte

Cook the Eggplant & Potatoes:
2 medium or 3 small (675 grams or 1 1/2 pounds) eggplants
3 or 4 medium (350 grams or 12 ounces) potatoes

Preheat the oven to 375°F. Wash the eggplants and pierce them in several places with a fork. Lay them on a baking tray and bake them for 40 minutes to an hour, until tender. Let cool at least enough to handle.

Meanwhile, wash the potatoes. Put them in a pot with water to cover them and bring them to a boil. Boil for 15 to 20 minutes, until they can be pierced fairly easily with a fork but are still quite firm. Drain them and let them cool. 

These steps can be done up to a day in advance, and the cooked vegetables refrigerated until wanted.

Make the Yogurt Sauce:
1 or 2 cloves of garlic
1 cup thick plain yogurt
a pinch of salt

Peel and grate the garlic, and mix it into the yogurt with the salt. Keep covered in the fridge until wanted. 
Finish the Kofte:

1 medium onion
2 or 3 cloves of garlic
1/4 cup chopped parsley
1 teaspoon salt
freshly ground black pepper to taste
1 teaspoon ground Aleppo pepper
1/4 cup chick pea flour
1 large egg
oil to fry
1/2 cup chick pea flour

Peel and chop the eggplants, and put the flesh into a mixing bowl. Grate the potatoes, discarding any skin not inclined to grate. Peel the onion and grate it as well. Add both of these to the eggplant. Peel and finely grate the garlic, and add it to the bowl, along with the finely chopped parsley.

Add the seasonings and the 1/4 cup of chick pea flour, and mix well. Break in the egg and mix well.

Heat enough oil to cover the bottom of it generously in a large skillet. Meanwhile, put the remaining chick pea flour in a shallow bowl. Take the mixture by large spoonfuls and form it into balls, then roll them in the chick pea flour. Fry them until firm and quite brown, turning once or twice to cook them evenly. Flatten them to ensure they cook through in the middle. You won’t get them all into the pan at once, so fill it up – not too crowded – remove them to a serving dish as they cook, and add new ones to the pan. If the oil is all used up, add a little more.

Serve with the yogurt sauce.

Last year at this time I made Gingerbread Pear Crumble. Oh la la! I need to make it again!

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