كفتة رول

Season the minced meat with salt, seven spices, Aleppo pepper, garlic powder, and onion powder.

Spread the meat mixture evenly on parchment paper inside a baking tray and set aside.

Poke holes in the eggplants and roast them in the oven until soft. Peel them and place them on a paper towel to remove excess moisture.

Spread the roasted eggplants over the meat and roll it tightly into a log.

Refrigerate the roll for 30 minutes to help it set.

To prepare the yogurt sauce, mix the yogurt with tahini, garlic powder, lemon juice, salt, and a little water until smooth.

To prepare the tomato sauce, sauté the onion and garlic until soft, then add the chopped tomatoes, water, and salt, cooking until the sauce thickens.

When serving, pour the yogurt sauce onto a serving plate, place the kofta roll on top, and drizzle with the tomato sauce.