A delicious Turkish specialty to be served hot with rice or bulgur.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Roast, peel, and mash the eggplants as described on page 63.
Step 2
For the meatballs, put the ground meat, eggs, and breadcrumbs in a bowl with the cumin, allspice, salt, and pepper and knead with your hands to a soft paste. Or blend in the food processor. Shape the mixture into small balls and fry in shallow oil over medium heat, turning them until they are colored all over. Remove, and drain on paper towels.
Step 3
In another large frying pan, fry the onion in 3 tablespoons oil until soft and golden. Add the garlic and stir until it begins to color, then add the tomato, salt, and pepper and cook for a few minutes, until reduced. Add the mashed eggplants, season again with salt and pepper, and cook gently, stirring, for about 8 minutes, until much of the liquid has disappeared. Drop in the meatballs and simmer for 5–10 minutes.
