Indian Low-Carb Breakfast Yogurtless Eggplant Kofta with Spinach-Tomato Sauce

Ingredients

• 2 medium Eggplant
• 2 Eggs
• 1/2 small Onion
• 2 tbsp Tomato paste
• 1 cup Crushed tomatoes
• 6 oz Spinach
• 2 tbsp Olive oil
• 1 tsp Ground cumin
• 1/2 tsp Ground coriander
• 1/2 tsp Ground turmeric
• 1/2 tsp Garam masala
• 3/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1

   Preheat oven to 425°F (220°C). Pierce eggplant and roast whole 25–30 minutes until very soft. Cool slightly, then scoop flesh and drain excess moisture.

2. 2

   In a bowl, mash eggplant flesh and mix with eggs, salt, pepper, cumin, coriander, turmeric. Form into small kofta patties.

3. 3

   Heat olive oil in a skillet. Sear koftas 3–4 minutes per side until browned. Remove.

4. 4

   In the same skillet, sauté onion until soft. Stir in tomato paste and cook 1 minute.

5. 5

   Add crushed tomatoes and garam masala; simmer 8–10 minutes.

6. 6

   Add spinach and cook until wilted, 2–3 minutes. Return koftas to sauce and simmer 5 minutes.

7. 7

   Serve hot.