Roast the eggplants on the oven.

Peel the eggplants off and chop them as they are almost like a mashed potato.

Roast the flour until its smell is gone and then add milk and stir until it boils.

Add the eggplants and keep stirring for 5 minutes on low heat.

Add Kaşar cheese and stir a bit and then turn the heat off.

Grate the garlic and the onion, remove their water and add all ingredients of the meatballs to a bowl.

Add 3 tablespoons of water and work the mixture well (10 mins at least)

Shape the meatballs as you wish and bake at the preheated oven at 200 degrees until they are toasted.

Place the Beğendi to the bottom of the plate and then place meatballs on top.

You can also add heated butter with chili as dressing.

Afiyet olsun - Bon appetit