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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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We had this wonderful dish last weekend, and I had to post it right away! The flavours of the vegetables and meatballs complement each other very well, and the smell while baking fills your kitchen... NOTE:Do not skip the step of frying the vegetables, I think it is absolutely necessary! Ingredients:
2 large eggplants, sliced |
2 large potatoes, sliced |
1 large onion |
400 g ground lamb or 400 g beef |
2 large tomatoes |
3 tablespoons tomato paste |
3 garlic cloves |
1 tablespoon parsley, finely chopped |
1 tablespoon ground paprika |
salt |
pepper |
oil (for frying) |
2 cups water |
Directions:
1. Fry eggplants, potatoes and onion rings in hot oil.
2. Mix the ground meat with paprika powder, salt and pepper and form little meat-balls, about 20 pieces.
3. Fry the meat-balls in hot oil.
4. Layer ingredients in a large baking dish in this order: Eggplants, potatoes, onions, tomatoes, meatballs.
5. Mix the water together with tomato paste, chopped parsley, garlic, pepper and about 3 teaspoons salt.
6. Pour the liquid over the vegetables and the meatballs.
7. Bake in oven at 200°C, for about one hour.
8. Cover if necessary.
9. Serve with cooked rice or pita bread and some crumbled feta-cheese!
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