Friday, October 29, 2010

Metaballs XIII - Turkish meatballs with eggplant puree

This is a most unusual, and delicious!, recipe from this cookbook

It's sort of like meatballs cooked in baba ghanoush!

The meatballs are made from a mixture of ground beef, eggs, breadcrumbs, allspice, cumin and black pepper, and are first browned in oil and then cooked in an eggplant sauce, prepared as follows. The eggplants are first roasted/grilled over the stove top gas burner until the skin blisters and blackens and the flesh is soft. The skin is removed and the flesh, which has become pleasingly smokey, is mashed up. Sliced onions from a large onion are sauteed until golden and soft, and then the mashed eggplant and a bit of tomato paste is added. The browned meatballs are simmered in this mixture.

I made some tabbouleh (from the same cookbook) to go along with it and served everything with some pita bread. This was a good recipe! - I might have to make it again soon!

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