Aubergine and feta kefte

The Palestinian kitchen is fi lled with a variety of meat, fi sh and vegetable kefte, which are balls of seasonal ingredients that have been moulded, stuffed, baked or fried. This is my interpretation of a vegetarian kefte, using the region’s ubiquitous aubergines married with fresh, fragrant herbs and tangy white cheese. These are perfect for picnics and keep well for a few days in the fridge. Serves 4–6

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Step 1

Preheat the oven to 200°C/fan 180°C/Gas 6.

Step 2

Place the aubergine pieces on a baking tray and drizzle with the 3 tablespoons light olive oil and ½ teaspoon salt. Use your hands to mix the pieces, then roast for 25 minutes, or until soft. Transfer to a large mixing bowl and leave to cool.

Step 3

Bring a saucepan of water to the boil, add the bulgur wheat and cook for 15 minutes. Drain, rinse with cold water, drain well again, then add the bulgur to the aubergines.

Step 4

Preheat the oven to 220°C/fan 200°C/Gas 7, or just increase the temperature if you didn’t turn the oven off.

Step 5

Toast the cumin and coriander seeds by stirring them in a dry pan for a few minutes until their aromas are released, then grind in a mortar and pestle or a spice grinder. Stir into the aubergines and bulgur wheat with all the remaining ingredients, seasoning with ½ teaspoon each salt and pepper.

Step 6

Oil a baking tray, then use your hands to mould 12 satsuma-sized kefte and place them on the prepared tray.

Step 7

Roast for around 20 minutes, or until the kefte are golden all over.