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🍽️ Meatballs Wrapped in Aubergine

685 kcal · 30 min · 4 servings

Ingredients

• 500 g minced meat
• 1 onion
• 1 clove garlic
• 3 parsley
• 1 bread roll (from the day before)
• 2 eggs
• 20 g butter
• 1 tbsp vegetable oil
• salt (pepper)
• 4 vegetable oil
• 1 long eggplant
• 6 tbsp olive oil
• 150 g firm feta cheese
• 10 black olives
• 0.5 head lettuce

Instructions

1. 1. Soak the bread roll in lukewarm water.
2. 2. Peel the onion and the garlic.
3. 3. Finely chop the onion and the garlic.
4. 4. Squeeze the soaked bread roll well.
5. 5. Mix the meat with the eggs, the parsley, the squeezed bread roll, the onion, the garlic, salt, and pepper.
6. 6. Form small meatballs from the meat mixture.
7. 7. Heat butter and oil in a pan.
8. 8. Fry the meatballs in the hot pan until crispy on all sides.
9. 9. Wash the aubergine.
10. 10. Cut off the ends of the aubergine.
11. 11. Slice the aubergine lengthwise into thin slices.
12. 12. Salt the aubergine slices.
13. 13. Let the salted slices stand for ten minutes to draw out the water.
14. 14. Rinse the slices under cold water.
15. 15. Dry the slices well.
16. 16. Fry the aubergine slices in batches in the hot oil.
17. 17. Cut the cheese into cubes.
18. 18. Tear the lettuce into bite-sized leaves.
19. 19. Line a plate with the lettuce leaves.
20. 20. Wrap an aubergine slice around a meatball.
21. 21. Place a piece of cheese and a black olive in the center.
22. 22. Secure the skewer with a wooden stick.
23. 23. Arrange the skewers on the lettuce.

Nutrition per serving

• kcal: 685
• Protein: 39 g · Fett/Fat: 48 g · Carbs: 15 g