Ingredients
- 1 x yellow onion
- 1 handful parsley
- 1 handful fresh mint
- 500 g lamb mince
- 2 x eggplant
- 1 tsp red pepper powder
- 1 tsp seven spices
- 1 ½ tsp salt
- 1 tsp black pepper
- 10 x cherry tomatoes
- 100 g water
- 1 tbsp tomato puree
- 2 tbsp olive oil
- ½ tsp chili flakes
Method
- Set the oven at 200 degrees celsius.
- Finely grate the onion with a grater. Mince the parsley leaves and mint leaves. Mix them together with lamb dough.
- Slice the eggplant to rounds of 5 mm.
- Then shape the meat mixture into thin and flat meatballs.
- Make small meatballs and place between 2 aubergine rings. Place them on an ovenproof dish. Continue like this until you have finished everything. Cut the tomatoes in half and place them on top.
- Make the tomato sauce by mixing water, tomato paste, chilli flakes, 2 tablespoons of the oil, black pepper and salt and bring to a boil. Then pour the tomato sauce over. Cover the form with aluminum foil and bake in the middle of the oven for 1 hour.
- Then remove the foil and bake for another 10 minutes.
- Serve with desired side dishes. I usually serve it with rice.
