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Izmir köfte, the most beloved baked dish of Izmir cuisine, is prepared by placing long oval köfte patties on top of fried eggplant and potato slices and baking them with tomato sauce. It is served with lightly browned, juicy köfte and tender vegetables.
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per serving
In a large bowl, combine the ground meat, grated and squeezed onion, breadcrumbs, finely chopped parsley, cumin, black pepper, and salt. Knead for 5-6 minutes until a uniform consistency is achieved. Let the mixture rest in the refrigerator for 15 minutes.
From the rested köfte mixture, take walnut-sized portions and roll them back and forth in your palms to shape into oval patties with flat edges, approximately 5 cm long.
Soak the bias-cut eggplant in salted water for 10 minutes, drain, and pat dry with paper towels. Fry in hot oil on both sides until golden. Transfer to a plate lined with paper towels.
In the same oil, fry the bias-cut potatoes over medium heat until tender and golden. Transfer to a plate lined with paper towels.
Arrange the fried eggplant and potato slices side by side in a baking pan, slightly overlapping. Place the köfte patties on top, spaced apart.
In a small saucepan, sauté the garlic in a small amount of oil for 30 seconds. Add the tomato paste and stir for 1 minute. Add the grated tomatoes, water, and salt, and simmer for 3-4 minutes.
Evenly pour the prepared tomato sauce over the köfte and vegetables. Bake in a preheated 180°C oven for 25-30 minutes, until the köfte are cooked through and the sauce has slightly thickened.
Remove from the oven and let rest for 5 minutes. Serve hot with rice or pide.
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