Mom's Eggplant Meatball Pockets | Episode 402
13:10
SERVES: 4
PREP TIME: 15 MINS
COOK TIME: 40 MINS
TOTAL TIME: 55 MINS
Ingredients
- 2 aubergines
- salt
- cherry tomatoes
- 2 tsp pepper or tomato paste
- 200 ml water
For the meatballs
- 200g minced beef
- 1 small onion, finely chopped
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp red pepper flakes
Instructions
1. Mix the minced beef, salt, ground black pepper, red pepper flakes, and chopped onion.
Roll into small balls.
2. Cut slices from the Eggplant. For every pocket, you will need 2 slices. Fry them in a pan with a lot of olive oil, until they are light brown. Take them out and dab the oil off with a paper towel and season with salt.
3. Take 2 slices of the fried eggplant and make a cross. Put a meatball in the middle and fold the ends to the center. You can close them with a toothpick. Place a cherry tomato on top of each pocket. Place the pockets on a large skillet. Add the pepper paste and water. Cook over medium heat for about 15 minutes. Serve warm with rice and yogurt.
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