Eggplant Wrapped Meatballs

 Note: This recipe is for 16-17 meatballs.

Ingredients

For the meatballs

• 1/2 lb ground beef
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon red flare pepper 
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• Parsley
• 1/2 onion
• Bread crumbs 

For wrapping

• 2 Japanese eggplants
• 1 tomato
• 1/2 onion
• Sunflower/canola/vegetable/coconut oil
• Toothpicks

Preparation

To prepare meatballs take a large bowl and add ground beef, spices, chopped onion and parsley and knead it with a little water. Make little meatballs out of this mixture. 

Peel eggplant like a zebra and slice them into thin long pieces.

Put a little oil in a pan and cook eggplants until they get soft.

Take two strips and put them on top of each other in a vertical way and put one meatball on very top. Wrap it with eggplants and stick them with a toothpick. Slice tomato and onion, put them on top. Bake it about 30 minutes in 350 F preheated oven.