ROASTED EGGPLANT MEATBALLS

ROASTED EGGPLANT MEATBALLS

For my small sized baking tray:

3 large eggplants
1 red capia pepper

For the meatballs:

200 g minced meat
1 oniongrated
1 small egg
1 clove of garlic

Please add 1 tea glass of breadcrumbs in a controlled manner. It may vary depending on the size of the egg and onion

1-2 tablespoons of olive oil
Salt, black pepper, chili pepper, thyme

For bechamel sauce:

Half tablespoon of butter
1 onion
1 tablespoon flour
1 tea glass of milk
black pepper salt

grated cheddar tomatoes for topping

First, observe the eggplant and pepper and set them aside to cool.

On the other hand, to prepare the meatballs, add all the ingredients except breadcrumbs and mix.

Add the breadcrumbs in a controlled manner and wrap them around your skewers, broken in half, as shown in the video.

Peel the eggplants and peppers, chop them into desired sizes and pour them into my baking tray.

Finally, for the sauce, fry the butter and onions, add flour, fry for a few turns, add milk, salt and pepper and remove from the stove when it thickens.

Pour it over the roasted vegetables. Mix and sprinkle grated cheddar on top.

After arranging the meatballs, add tomatoes or peppers like me and bake them in the preheated oven until they reach over 180 C.

The meatballs definitely do not stay raw, you can eat them with peace of mind.. Bon appetit