Meatballs dressed in eggplant

Name: Meatballs dressed in eggplant
Yield: 4 servings
Cuisine: British
Ingredients: 5 eggplants; 250 g ground meat; 1 onion finely chopped; 1 egg; 2 slices soaked stale bread; 1 tbsp vinegar; 1 tbsp fresh or dried spearmint; 1 tbsp oregano; 2 tbsp olive oil; salt, pepper; 300 g tomato sauce; 1 clove garlic; 2 tbsp olive oil; salt, pepper; 1 tsp sugar

Cookpad Greece @cook_8238176

Greece

Recipe by lenale

Cookpad Greece @cook_8238176

Greece

Recipe by lenale

Saved

Ingredients

4 servings

5eggplants
For the meatballs
250 gground meat
1onion finely chopped
1egg
2 slicessoaked stale bread
1 tbspvinegar
1 tbspfresh or dried spearmint
1 tbsporegano
2 tbspolive oil
salt, pepper
For the sauce
300 gtomato sauce
1 clovegarlic
2 tbspolive oil
salt, pepper
1 tspsugar

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Steps

1

Cut the eggplants into thick strips, spread them out on a baking tray lined with greaseproof paper, sprinkle with a little olive oil and bake using the grill on both sides.
2

Knead all the ingredients for the meatballs and place the mixture in the fridge for one hour.
3

To make the sauce, sauté the garlic for a bit in the olive oil and discard it. Add the rest of the ingredients and boil for 10-15 minutes. Let the sauce cool a little.
4

Form small meatballs and wrap each one with an eggplant strip. Place the rolls in a pyrex baking tray, pour the sauce over them and cover the baking tray with a lid or aluminum foil.
5

Bake at 180°C for about 1 hour.