Tyrnavos-style meatballs with eggplants
Tyrnavos-style meatballs with eggplants
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Tyrnavos-style meatballs with eggplants
Υλικά
For the Meatballs
- 500 g beef mince
- 100 g lamb mince
- 100 g pork mince
- 100 g bread crumbs
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1/3 bunch fresh parsley, finely chopped (leaves only)
- ½ tsp sweet paprika
- ½ tsp ground cumin
- ½ tsp dried oregano
- 1 egg
- 50 ml olive oil
- 1 pinch all spice
- Salt and freshly ground black pepper
For the Eggplants and Tomato Sauce
- 70 ml olive oil
- 1.2 kg eggplants
- 600 g ripe tomatoes
- Salt and freshly ground black pepper
For Serving
- Greek yogurt
- Fresh parsley, finely chopped
Εκτέλεση
Slice the eggplants into thin strips and soak them in cold salted water for 15’ to remove any bitterness. Drain well, season with salt and pepper, drizzle with a little olive oil and bake in a preheated oven at 180°C for about 10’, until slightly softened.
Peel and finely chop the tomatoes. Place them in a saucepan with a little salt and pepper. Simmer until most of their liquid has evaporated and the sauce has thickened and become rich.
In a frying pan, sauté the onion and garlic in a little olive oil until softened. Remove from the heat and allow to cool.
In a large bowl, combine the beef, lamb and pork mince, the sautéed onion and garlic, bread crumbs, parsley, egg, oregano, paprika, cumin, nutmeg, salt and pepper. Mix thoroughly until all ingredients are well incorporated.
Shape the mixture into evenly sized meatballs to ensure even cooking.
Heat a little olive oil in a frying pan and lightly brown the meatballs for about 1’ on each side, until golden. They do not need to be fully cooked at this stage. Transfer to a platter.
Place one meatball in the centre of each baked eggplant slice and roll it up. Repeat with the remaining ingredients.
Spread a little tomato sauce over the base of an ovenproof baking dish and arrange the eggplant rolls on top.
Sprinkle with a little all spice, salt and freshly ground black pepper. Spoon over the remaining tomato sauce and drizzle with a little extra virgin olive oil.
Bake in a preheated oven at 170°C for approximately 25’, until the meatballs are fully cooked, the eggplants are tender and the sauce has reduced.
Once removed from the oven, spoon some of the cooking juices over the rolls to keep them moist and succulent.
Serve hot, accompanied by a spoonful of Greek yogurt and garnished with freshly chopped parsley.
Note: The eggplants may be fried instead of baked; however, this will result in a richer and heavier dish with a higher fat content.
