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İzmir köfte is the most beloved baked dish of İzmir cuisine; it is made by placing long oval kofta on top of fried aubergine and potato slices and baking them in tomato sauce. It is served with kofta that are lightly browned on the outside and juicy inside, alongside perfectly tender vegetables.
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per serving
Add the minced meat, grated and squeezed-dry onion, breadcrumbs, finely chopped parsley, cumin, black pepper and salt to a large bowl. Knead for 5–6 minutes until a uniform consistency is achieved. Rest the mixture in the fridge for 15 minutes.
Take walnut-sized pieces of the rested kofta mixture and roll them back and forth in the palm of your hand to form oval, flat-sided kofta approximately 5 cm long.
Soak the diagonally sliced aubergine in salted water for 10 minutes, then drain and pat dry with kitchen paper. Fry in hot oil on both sides until golden. Transfer to a plate lined with kitchen paper.
In the same oil, fry the diagonally sliced potato over medium heat until tender and golden. Transfer to a plate lined with kitchen paper.
Arrange the fried aubergine and potato slices side by side, slightly overlapping, in a roasting tin. Place the kofta on top, spaced apart.
In a small saucepan, sauté the garlic in a little oil for 30 seconds. Add the tomato purée and stir for 1 minute. Add the grated tomatoes, water and salt, and simmer for 3–4 minutes.
Drizzle the prepared tomato sauce evenly over the kofta and vegetables. Bake in a preheated oven at 180°C for 25–30 minutes, until the kofta are cooked through and the sauce has slightly thickened.
Remove from the oven and rest for 5 minutes. Serve hot with rice or pide.
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