Turkish Izmir Köfte (Baked Meatballs with Soft Eggplant)
Method
Shape Köfte: Combine the minced beef, grated onion, garlic, cumin, pul biber, and seasoning, then shape into 12 uniform, oblong meatballs.
Roast Elements: Arrange the aubergine batons and shaped meatballs on a spacious tray, mist lightly with olive oil, and bake at 200°C for 15 minutes.
Prepare Sauce: Whisk the tomato purée seamlessly into the warm beef broth until fully emulsified and smooth.
Bake Together: Transfer the roasted elements into a shallow baking dish, pour the tomato broth over them, and bake for a final 10 minutes until bubbling.
Nutritional Insight: This low-GI dish delivers a rich punch of essential iron and zinc alongside high-quality protein to maintain lean muscle mass and stabilize insulin response. Culinary Hack: Salt the aubergine batons for 10 minutes and pat thoroughly dry with kitchen paper before baking to remove excess moisture and prevent them from turning soggy in the sauce.
Nutrition Facts
Per serving
