Kafta Kabab with Yemeni-Style Eggplant Bhurta and Homemade Bread

1. Roast the Vegetables:

2. Preheat the oven to 200°C (400°F).
3. Make small holes in the eggplants using a fork.
4. Place the eggplants, onion, both bell peppers, green chili, and tomatoes on a baking tray.
5. Cut the top off the garlic head, peel the cloves, drizzle with oil, and season with salt and pepper.
6. Roast everything in the oven for 20 minutes.

2. Prepare the Dough:

2. In a bowl, mix warm water, yeast, and sugar. Let it sit for 5 minutes.
3. Add flour, salt, and olive oil.
4. Knead for 8–10 minutes until smooth.
5. Cover and let it rest for 1 hour.

3. Make the Bhurta:

2. Take the roasted vegetables out and cover them for 10 minutes to steam.
3. Peel the eggplants, tomatoes, and bell peppers. Remove seeds if needed.
4. Chop everything finely and mix. Add salt and pepper to taste.
5. Spread this mixture in a baking dish.

4. Prepare the Kafta:

2. Preheat the oven to 250°C (450°F).
3. In a bowl, mix the beef mince with all the kafta ingredients.
4. Knead for 5 minutes.
5. Marinate for at least 1/2 hour.
6. Wet your hands and shape the mixture into long kebab-style koftas, like seekh kebabs.
7. Place the koftas on top of the bhurta in the baking dish.
8. Drizzle with olive oil.
9. Bake for 15 minutes.

5. Top with Dough and Bake:

2. Roll out the rested dough into a flat circular disc (roti).
3. Place it over the baking dish like a lid, sealing the edges well.
4. Brush with egg wash (1 egg + 1 tbsp water), if desired, and sprinkle with black seeds (kalonji), if desired.
5. Bake at 200°C (400°F) for 10 minutes or until the bread is golden brown.

6. Make the Simple Salad:

2. Mix the sliced onions, chopped parsley, sumac, salt, chaat masala, chilli powder, and black pepper in a bowl.
3. To Serve:
4. Cut through the baked bread and scoop out some bhurta and kafta together.
5. Serve with the fresh onion salad on the side.