Try making a chesh kebab tray with eggplant in the oven
Ingredients:
First: meatballs
300-400 grams of minced meat
1 small grated onion
1 chopped tom
1/2 cup soft rusk (or wet and squeezed bread)
1 egg
Salt, pepper and meat spices
Pinch of cinnamon or nutmeg (optional)
A little chopped parsley (optional)
Second: eggplant balls
2 medium eggplant (grilled, fried, or boiled and mashed)
1 chopped tom
2 tablespoons grated Parmesan or Romano cheese (optional)
Breadcrumbs as needed (when the dough sticks to itself)
Salt, pepper and cumin
Some chopped parsley or basil
Egg (if the mixture needs more consistency)
Tomato sauce:
2 cups of tomato juice
2 chopped tomato cloves
A spoonful of sauce
A pinch of sugar + salt + pepper + basil or thyme
A little oil
1. Prepare the meat balls:
In a bowl, mix all the meatball ingredients well.
Form them into small balls, and let them rest in the refrigerator for 15 minutes.
2. Prepare the eggplant balls:
Grill, boil, or fry the eggplant, then mash it well.
Add spices, cheese, garlic, parsley, and bread crumbs until the consistency allows you to form balls.
Form them into small balls as well, and put them in the refrigerator for a while so they can stabilize.
3. Brown the balls:
Heat a pan with some oil, and stir the meat balls until they turn brown on all sides (they don't have to be completely cooked).
The same goes for eggplant balls (if you want to fry them, or you can bake them in the oven at 200 degrees for 15 minutes).
4. Make the sauce:
Sauté the garlic in a little oil, add the tomatoes, sauce and spices.
Leave the sauce to simmer over low heat for 10-15 minutes.
5. Install the plate:
Add the meat balls and eggplant balls to the sauce, and let them boil together for 10 minutes until they are done and absorb the taste.
Submission:
Served with white rice, pasta, or local bread.
Sprinkle some grated cheese and parsley if you like.
Tip:
If you want it vegetarian, omit the meat balls, increase the number of eggplant balls and serve them with a sauce rich in basil and cheese.
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