Aubergine Meatballs

Its surprising how eggplant (Aubergine) can elevate the taste of something simple as meatballs. This Middle-eastern Aubergine Meatballs recipe is definitely a must try. #HappyCookingToYou

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Ingredients:

Baigan (Aubergine) round 2 medium
Lamb or Beef qeema (Mince) 250 gms
Bread slice 1-2
Pyaz (Onion) chopped ½ Cup
Fresh parsley 1-2 tbs
Makhan (Butter) 1 tbs
Kali mirch (Black pepper) crushed 1 tsp
Lehsan paste (Garlic paste) ½ tsp
Zeera powder (Cumin powder) 1 tsp
Namak (Salt) ½ tsp or to taste
Garam masala powder ½ tsp
Cooking oil for frying
Cooking oil 3 tbs
Tamatar (Tomatoes) chopped 3-4 medium
Lehsan (Garlic) chopped 1 tsp
Tomato puree 1-2 tbs
Zeera powder (Cumin powder) 1 tsp
Kali mirch (Black pepper) crushed ½ tsp
Garam masala powder ½ tsp
Chicken stock cube 1
Pani (Water) 1 Cup or as required
Namak (Salt) ¼ tsp or to taste
Pani (Water) 2 tbs or as required
Hara dhania (Fresh coriander) chopped

Directions:

Fire roast or char whole aubergine with skin over high flame until skin is burnt and remove roasted black or charred skin.

In chopper,add roasted aubergine,lamb or beef mince,bread slice,onion,fresh parsley,butter,black pepper crushed,garlic paste,cumin powder,salt,garam masala powder and chop until well combined and refrigerate for 30 minutes.

Grease hands with cooking oil,take a mixture and make meat balls of equal sizes (makes 24-26).

In frying pan,heat cooking oil and fry meat balls on low flame until brown & set aside.

In pot,add cooking oil,tomatoes,garlic and mix well.

Add tomato puree,cumin powder,black pepper crushed,garam masala powder,chicken stock cube and mix well for 2 minutes.

Add water,mix and bring it to boil.

Add salt and mix well.

Cover and cook on low flame for 15 minutes.

Mash it with the help of the masher,add water and mix well.

Now add fried aubergine meat balls,cover and cook on low flame for 2-3 minutes.

Garnish with fresh coriander & serve!