Tuesday, April 21, 2015

Eggplant Wrapped Meatballs

 Note: This recipe is for 16-17 meatballs.


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


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.

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