Coconut Cashew Eggplant Koftas
Eggplant koftas are a delicious vegetarian dish that are perfect for those who want a healthy, flavorful meal. Koftas are a type of meatball that are popular in Middle Eastern and South Asian cuisine, but the eggplant version is a great vegetarian alternative. For a vegan version, or f you have an egg allergy, an egg replacement product can be substituted for the egg in the recipe.
My Coconut Cashew Eggplant Koftas are gently simmered in a fragrant, chunky tomato sauce that has just a light touch of heat. Of course if you prefer a little more heat, add a pinch or two of cayenne or an extra chili pepper to the sauce.
The sauce can be made ahead of time, then brought back up to a simmer when you are ready to cook the koftas.
The combination of soft creamy eggplant, slightly sweet toasted coconut and rich nutty cashews come together to form a kofta with lota of flavour and different textures. The same spices used in the sauce, are echoed in the koftas.
I like to serve the koftas over basmati rice, with some warm naan bread on the side. Garnish with some fresh cilantro, or mint, or some extra toasted coconut.
This is one of those dishes where I think it tastes better the next day as the flavours have time to meld and intensify! If you do have leftovers, store refrigerated in an airtight container for up-to 3 days. Bring to a simmer to reheat.
Ingredients
The Koftas
- 250 ml unsweetened shredded coconut
- 125 ml chopped cashews unsalted
- 1 eggplant (about 550 grams) cut into large cubes
- 2 tbsp vegetable or canola oil
- ½ tsp garam masala
- ½ tsp curry powder
- salt to taste
- 1 egg beaten (or egg replacement product)
The Sauce
- 2 tbsp vegetable or canola oil
- 1 large onion chopped
- 2 garlic clove minced
- 1 red or green chili finely chopped
- ¼ tsp ground turmeric
- 1 tsp garam masala
- 1 tsp curry powder
- 796 ml canned diced tomatoes
- salt to taste
Instructions
Prepare the Sauce
- In a medium sized saucepan, heat 2 tablespoons of the oil over med-high heat. Add the chopped onion and cook until soft and translucent, about 3 minutes. Add the minced garlic and cook for another minute.Remove ½ the onion and garlic to a small bowl and set aside to be added to the koftas
- Add the minced chile, ¼ tsp turmeric, and a tsp each of madras curry, garam masala to the pan and stir to warm through.
- Add the canned tomatoes and salt to taste and bring to a boil. Reduce the heat to low and allow the sauce to simmer uncovered, for 15-20 minutes. If sauce is too thick add water as needed. Taste and adjust seasoning. Remove the sauce from the heat and set aside until ready to cook the meatballs.Note: The sauce can be made ahead of time and stored, covered and refrigerated. Reheat to a simmer when you are ready to cook the koftas.
Prepare the Koftas
- Toast the cashews in a dry skillet over medium heat, stirring or tossing the nuts frequently, for 1 to 2 minutes or until they're golden brown and they give off a rich, toasty fragrance. Place in a small bowl and set aside to cool.In the same skillet, lightly toast the shredded coconut until lightly golden, about 1-2 minutes. Remove from the pan and set aside to cool.
- Next, return the skillet to the heat and add the oil. Once the oil is hot add the eggplant and cook for 3 -5 minutes, stirring or flipping the pieces, until the eggplant is golden brown on all sides. Place the eggplant in a bowl and set aside to cool.
- Place the cashews in a food processor and pulse until finely chopped, but not powder (about the size of peppercorns). Remove and set aside.
- Add the eggplant, along with the reserved onion and garlic to the food processor and pulse until roughly chopped into a chunky mash. Place back in the bowl and add the cashews, shredded coconut, ½ tsp each of garam masala, madras curry powder, slat to taste and the beaten egg, Using your hands gently mix together until well blended.
- Shape into golf-ball sized koftas, compressing them as you go so they will hold together. You will have about 16-18 koftas.
- Heat the sauce over medium and bring to a strong simmer. Gently add the meatballs into the sauce and simmer for 20-25 minutes, turning the meatballs in the sauce occasionally.
- Serve over rice with warm naan bread on the side.