Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Meatballs Recipes


Baked Meatballs with Eggplant (Meatballs Recipes)

Banu Atabay's Firinda Patlicanli Kofte
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Baked Meatballs with Eggplant



Instructions:
# Put the stale bread slices into a mixing bowl. Add grated onion on it and knead the mixture until the crumbs loose their shape.
# Add ground meat, salt, sodium bicarbonate, cumin and black pepper onto the mixture. Knead it, until the mixture smoothens.
# Finally add the finely sliced parsley in it. Refrigerate the mixture for about 1 hour.
# Meanwhile peel the eggplants and rest them in salt water for about 20-25 minutes to remove their bitter taste.
# Then slit these eggplants into pieces, each has 1/2 inch thickness. Cut these slits into 2 or 3 pieces then.
# Put vegetable oil into a skillet and make it hot. Then, add eggplant pieces in it. Pre-fry both sides of the pieces, just let the oil changes their color a little bit. Then, remove them from oil and place onto paper towel.
# Sprinkle salt into a heat-resistant bowl and then place the eggplant pieces in it. Place the shaped meatballs onto the pieces and lay tomato and pepper slices on the top.
# Put hot water, butter, tomato paste, granulated sugar and salt into a bowl. Stir this mixture, until the butter melts.
# Pour this mixture all over the meatballs. Then, cook the meal in 394 F oven, until the meatballs turn into red.
# Serve it hot.


Note: The granulated sugar addition decrease the bitter taste of the eggplants.


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1.10 pounds ground meat
1 medium onion
3 slices of stale bread
8-10 stems of parsley
1/4 tsp sodium bicarbonate
1 tsp cumin
1 tsp black pepper
1 tsp salt
4 medium eggplants
2 medium tomatoes
4 log green peppers

For Frying:
1 cup vegetable oil

For the Sauce:
1 cup hot water
1 tbsp tomato paste
1 tsp granulated sugar
1/2 tsp salt
1 tbsp butter