Eggplant Meatballs Recipe

If you want to set a stylishly presented table for your guests and offer a delicious meal that suits this table, this recipe is exactly what you are looking for! We made eggplant roll meatballs, which are a feast of taste as a whole, with their sauce, the delicious taste of the meatballs, and the crispyness of the phyllo. The meatball mixture we prepared in fresh dough is the hero of this recipe! Because low-fat ground beef, green and red peppers, onion, garlic and parsley gave the meatballs a great flavor, it was almost like a delicious kebab found on the restaurant menu! Of course, we should not forget the aroma added by sliced eggplants!

You can prepare this flavor not only with your guests, but even for single-person banquets at home. You can store excess meatballs in the freezer in an airtight manner, then cook them in the oven and consume them easily. Bon appetit in advance!

How to Make Eggplant Meatballs Recipe?

• Slice the eggplants not too thinly and place them at intervals on a baking tray lined with baking paper.
• Brush them with olive oil, sprinkle with salt, and bake them in a preheated oven at 200 degrees for 10 minutes. After removing from the oven, let it cool. Lower your oven setting to 190.
• In a separate bowl, combine minced meat, grated onion, green pepper, capia pepper, garlic, breadcrumbs, water, oil, salt, black pepper and parsley. Knead well until all the ingredients are mixed together.
• Cover the minced meat mixture you prepared with stretch film and let it rest in the refrigerator for 20 minutes.
• Lay the dough on the counter. Apply half of the oil and water mixture all over the dough using a brush.
• Fold 5-6 fingers thick pieces from the bottom and top of the dough towards the middle.
• Place the baked eggplants side by side upright on the piece at the bottom.
• Take pieces of the rested meatball mixture and place the meatball mixture in long thin strips in the section where the eggplants are located.
• Fold the right and left sides of the dough to 2 fingers thick and wrap it in a roll. Brush the tip with water and ensure it sticks.
• Cut the rolled meatballs into 2-finger-thick pieces and place them in an oven-proof, greased baking dish.
• Bake in the oven preheated to 190 degrees for about 45 minutes until golden brown.
• To prepare the sauce, transfer butter and oil into a sauce pan and heat.
• Add tomato paste and fry until its smell disappears.
• After adding salt, black pepper and chili peppers, finally add the water and after it boils, reduce the heat and cook for another 5 minutes and remove it from the stove.
• Pour the sauce you have prepared over the cooked and baked eggplant meatballs and serve hot.