Meatball-Stuffed Eggplant Wraps
Ingredients
- 300g ground meat
- 1 onion, grated
- 1 egg
- 1 clove garlic
- 1 teacup breadcrumbs or stale bread crumbs
- 1 red bell pepper
- a handful of parsley
- 1 teaspoon salt
- 1 teaspoon red pepper powder
- 1 teaspoon chili flakes (optional)
- a pinch of black pepper
- 1 level teaspoon cumin
- 4-5 eggplants
For frying
- Vegetable oil
For garnishing
- Green peppers
- Tomatoes
For sauce
- 1/2 tablespoon pepper paste
- 1 tablespoon tomato paste
- 1 level teaspoon salt
- 1 cup boiling water
Preparation
First, peel the eggplants in stripes, cut them lengthwise into thin slices, and let them soak in salted water for 15 minutes.
For the meatballs, add the spices, salt, onion, red bell pepper, garlic, breadcrumbs, and egg to the ground meat and knead.
Shape the meatballs into finger shapes and fry in oil.
Drain the eggplants and fry them after drying.
Take the fried eggplants one by one, stuff each with one meatball, roll them up, place in a baking dish, and garnish with tomatoes and peppers.
For the sauce, mix all the ingredients and pour over, then bake in a preheated oven at 250 degrees until the tomatoes are cooked.
