Fellah koftesi, a regional dish from Adana, is made by kneading roasted eggplant with ground beef and cooking the mixture in a skillet. The eggplant’s smoky flavor and the meatballs’ spices give it a distinctive regional character.
Mash the flesh of the roasted eggplant with a fork and drain off the liquid.
Knead the ground beef, mashed eggplant, onion, garlic, Turkish red pepper flakes, cumin, parsley, and salt together. Shape into small meatballs.
Heat the oil and cook the meatballs over medium heat for 12–15 minutes, until cooked through on all sides.
Serve hot with rice or flatbread.
Store covered in the refrigerator for up to 2 days. Freeze for up to 1 month; thaw and reheat in a skillet.
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