Fried eggplant slices wrapped around meatballs and baked with tomato, pepper and a tomato paste sauce. An impressive homestyle Turkish dinner.
Ingredients
Instructions
- 1
Peel the eggplants in stripes and slice them lengthwise 0.5 cm thick. Soak for 15 minutes in water with 2 g of the salt, then pat very dry.
- 2
Heat the sunflower oil in a large skillet and fry the eggplant slices over medium heat for 1-2 minutes per side until golden; drain on paper towels.
- 3
Grate the onion and knead it with the beef, breadcrumbs, egg, 5 g of the salt and the pepper. Divide into as many finger-shaped meatballs as you have eggplant slices.
- 4
Preheat the oven to 190 °C. Place a meatball at the wide end of each eggplant slice, roll up and arrange seam side down in a baking dish.
- 5
Slice the tomatoes into rounds and halve the peppers; tuck them between and over the rolls. Dissolve the tomato paste in the hot water with the remaining salt and pour into the dish.
- 6
Cover with foil and bake for 25 minutes, then uncover and bake 15-20 minutes more, until the meat is cooked and the sauce has thickened. Rest 10 minutes before serving.
Nutrition
Per serving
| Calories | 372 kcal |
|---|---|
| Protein | 14 g |
| Carbs | 16 g |
| Fat | 28 g |
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