Recipes
Kafta, Pepper and Eggplant Stacker
June - 18 - 2017
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Recipe by, Samia Masri – Food blogger, Founder of Once Upon a Picky Eater
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Preparation: --
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Ingredients
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2 large eggplants (sliced into thick rounds keep skin)
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1 green pepper (sliced into thick rings/flower)
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1 red pepper (sliced into thick rings/flower)
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1 yellow pepper (sliced into thick rings/flower)
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1 orange pepper (sliced into thick rings/flower)
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1 kg Kafta
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10 ripe fresh tomatoes (Quarterly cut)
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4 cloves fresh garlic (minced)
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1 fresh small hot pepper (optional)
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2 potatoes (peeled and spiralized or thinly sliced)
Method
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Fry or broil eggplants
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Divide the kafta mixture in small balls
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Stuff each kafta into different colored pepper rings
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In a pan; fry minced garlic in 5 tbsp. Olive oil
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Add tomatoes and lower heat to simmer
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Simmer for 15 minutes or until tomatoes are tender and consistency is thickened. Salt and pepper to taste
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In an oven proof pan: stack eggplant then stuffed pepper rings on top.
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Add the tomatoes mixture to the stacks
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Cover with a foil and bake for 30 minutes
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In the meantime; deep fry the spiralized potatoes into small baskets
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Uncover the pan and place the fried potatoes on top of each kafta stacker
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Place fried potatoes baskets on top of each stacker
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