Meatballs Coated with Eggplant on Turkish Rice

Meatballs wrapped in eggplant

1. Cut the aubergines lengthways into 2cm thick strips and season with salt. Heat the sunflower oil in a pan on the highest setting. One after the other, fry the aubergine strips in the oil on both sides until they are golden brown. Drain on kitchen paper. While the aubergine strips are frying, process the minced meat: Put the minced meat in a large bowl. Chop the onion and garlic cloves into small pieces and add to the bowl. Add the egg and knead the minced meat mixture well with your hands. Then add 4 tablespoons of breadcrumbs and mix the mixture again. Season to taste with salt, pepper and a little chilli. Form small balls with both hands and place on a plate. Cover the plate with cling film and place in the refrigerator for at least an hour. Then: Place the aubergine strips on the worktop. Place a meatball in the middle of each strip. Cover the meatball with the aubergine from above and below, secure with a toothpick. Tomato sauce: Put 5 tablespoons of tomato paste in a cup and mix with boiling water. Season to taste with salt and pepper and pour it over the coated meatballs. Then the meatballs come in the oven at 180 degrees for 40 minutes. Then cut the Gouda into small pieces and cover each meatball with a piece. Cover the tray with all-foil and leave in the oven for another 5 minutes.

Turkish rice

1. Put rice in a bowl, add 3 teaspoons of salt and pour boiling water over it. Let rest for at least four hours. Then wash the rice with cold water until no more liquid escapes. Drain the rice and place the sunflower oil in a pan on the highest setting. Put rice in the pan and deglaze with hot water. For a cup of rice, add two cups of hot water, i.e. 4 cups of hot water and season with salt. Turn the stove to medium level and put the lid on the pan. As soon as the water has boiled away, add fresh pepper to the rice. Let the rice sit for ten minutes and then serve.