- K&N’s Kafta Kabab - 10-12 kababs
- Olive oil - ¼ cup
- Garlic - 2 tsp; chopped
- Tomato puree - 1 cup
- Tomato paste - ¼ cup
- Dried thyme - 1 tsp
- Dried oregano - 1 tsp
- Black pepper powder - 1 tsp
- Salt - 1 tsp
- Roasted eggplant sauce - as required
- Mozzarella cheese - 200g; grated
Heat K&N’s Kafta Kabab as per instructions on pack.
Heat olive oil in a pan; add garlic and sauté for a minute.
Add tomato puree, tomato paste and cook for 2 minutes.
Add dried thyme, dried oregano, black pepper powder, salt and cook for 10-15 minutes or until oil separates.
Add K&N’s Kafta Kabab to the sauce and toss well. Marinara sauce with Kafta Kabab is ready.
In a baking dish add a layer of roasted eggplant sauce.
Place prepared K&N’s Kafta Kabab and drizzle remaining marinara sauce on top.
Top with mozzarella cheese and bake in a preheated oven for 10-15 minutes at 160°C or until cheese melts.
Marinara Kafta Kabab and Roasted Eggplants are ready. Garnish with coriander leaves and serve.
- Eggplants - 2; mashed
- Butter - 2 tbsp
- All-purpose flour - 2 tbsp
- Milk - 2½ cups
- Black pepper powder - 1 tsp
- Salt - 1 tsp
Roast eggplants on direct flame with skin on and heat them until the skin starts to burn and turns soft. Transfer to cold water and remove skin.
Mash the skinless eggplants well.
In a pan; melt butter and add all-purpose flour. Cook over low flame until fragrant.
Add mashed eggplants and slowly pour milk. Stir and mix continuously.
Add black pepper powder, salt and cook until thickens. Roasted eggplant sauce is ready. Set aside for later use.