Baked Kofta with Aubergine and Tomato | Guest Recipes | Nigella's Recipes | Nigella Lawson

Ingredients

• 2 very large or 3 large aubergines (850g) - as wide as possible, peeled in alternative long strips, to look like a zebra, then cut widthwise into 12 slices, about 2½cm thick
• 60 millilitres olive oil
• 3 large beef tomatoes (500g) - cut widthways into 12 slices, about 1cm thick
• 1 large green chilli (20g) - thinly sliced
• salt
• black pepper
• 2 tablespoons olive oil
• 1 onion (150g) - finely chopped
• 6 cloves garlic - crushed
• 2 teaspoons tomato puree
• 1 x 400g tin chopped tomatoes
• ¼ teaspoon caster sugar
• 1 teaspoon dried mint
• ½ teaspoon Aleppo pepper flakes (or ¼ teaspoon regular chilli flakes)
• 350 grams minced beef (15-20% fat)
• 350 grams minced lamb (15-20% fat)
• 30 grams fresh flatleaf parsley - very finely chopped
• 1 onion (120g) - coarsely grated
• 2 cloves garlic - crushed
• 3 - 4 plum tomatoes (200g) - coarsely grated and skins discarded
• 1 teaspoon tomato puree
• 2 teaspoons ground cinnamon
• 1 tablespoon ground allspice
• ¼ teaspoon grated nutmeg
• 1 tablespoon olive oil
• 5 grams fresh coriander leaves - roughly chopped
• 12 small picked basil leaves
• 25 grams pinenuts - toasted