Finely grate the onion with a grater. Mince the parsley leaves and mint leaves. Mix them together with lamb dough.
3
Slice the eggplant to rounds of 5 mm.
4
Then shape the meat mixture into thin and flat meatballs.
5
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.
6
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.
7
Then remove the foil and bake for another 10 minutes.
8
Serve with desired side dishes. I usually serve it with rice.
