# You should prepare the begendi at first. Roast the
aubergines over low heat by reversing them constantly.
# Peel them while they are still hot by the help of a knife, chop finely.
# Put the butter and the
flour into a small pot. Roast over low heat until it turns to pink. When the
flour turns to pink, add 3 cups
milk slowly, mix. Add black
pepper and salt, cook for few minutes more and remove from the stove.
# Put the crumbs into the bowl, grate the
onion on it, and add salt. Knead for softening the crumbs.
# Add ground meat, egg, grated
potato, cumin, black
pepper, salt and
pepper paste, knead for 10 minutes.
# After kneading, refrigerate it for 1 hour at least.
# Pick
walnut sized pieces from the rested mixture, roll them and grill.
# If the begendi is cool, make it tepid and place into the plates. Place the meatballs on the begendis on the plates, serve hot.
