For ➍500 g eggplant
500 g ground lamb*
25 cl yogurt
2 tbs butter
3 tbs sesame oil
2 cloves garlic
¼ ts coriander
½ ts salt
½ ts cumin
1 ts cinnamon
Cut eggplants in thick slices, put in boiling salted water (1.5 l water with 6 tbs of salt) for 7 m. Remove, let stand 1 h.
Roll meat into small meatballs. Fry in butter. When browned, cover with water and simmer.
Fry eggplant in sesame oil until cooked. Peel, mash, add salt and coriander.
Crush garlic, add to yogurt, mix with eggplant. Put the meatballs on top, sprinkle with cumin and cinnamon.
Serve with some basmati rice or flat bread. Have some sliced oranges as a side dish to counter the garlic smell.
Roll meat into small meatballs. Fry in butter. When browned, cover with water and simmer.
Fry eggplant in sesame oil until cooked. Peel, mash, add salt and coriander.
Crush garlic, add to yogurt, mix with eggplant. Put the meatballs on top, sprinkle with cumin and cinnamon.
Serve with some basmati rice or flat bread. Have some sliced oranges as a side dish to counter the garlic smell.
*When using beef meat, add some cinnamon.
This is a slightly adapted Persian recipe from around the 10th century, named after the bride of an Arab caliph in 822.
Almost the same recipe exists in Italy, as a traditional Passover dish, lamb meatballs with eggplant sauce.
