Make the keftas by mixing all the ingredients together and shaping them into sausages.
Heat a little oil in a pan and brown them on all sides (they don’t need to be cooked through) and set aside.
For the sauce, heat a little olive oil and sauté the onions and garlic until soft. Add the tomatoes, spices, dates and chilli and simmer gently.
Sprinkle the aubergine slices with salt and olive oil and place under a hot grill until golden brown and soft.
Wrap each kefta in the aubergine slices and place the parcels into the sauce. Simmer, covered for 15 minutes.
Sprinkle with chopped parsley and serve with couscous, minted yoghurt, pomegranate rubies and toasted pine nuts.TIP:
To make your own Moroccan spice blend, mix 1/2t each of ground cinnamon, cumin, fennel, nutmeg and paprika and store in a sealed jar.
Recipe reprinted with permission of TheKateTin. To see more recipes, click here.