Baked meatballs with eggplant, tomato and potatoes

This dish, together with a green salad, is a complete one-pot meal.

• 1 medium size eggplant, sliced 

• 2 large potatoes, peeled and sliced (save the ends of the potatoes for the meat mix)

• 3 tomatoes, sliced

• 1 big onion

• 2 garlic cloves

• 1 lb ground beef or a mix of ground turkey and beef

• ⅓ c. olive oil

• 2 tbsp. Bread crumbs

• ½ c. parsley leaves

• ¼ c. cilantro leaves

• 1 egg

• 1 tbsp. Bharat

• Salt and pepper

• 1 tbsp. dried mint
  

1. Using some of the oil, brush the eggplant slices generously and roast them for about 25 minutes till golden brown. If you prefer to deep- fry them, that’s fine. I wanted to keep it healthy.

2. Boil the potato slices for 10 minutes or till they are cooked but still firm. Drain.

3. In a food processor, process the herbs, potato slices, garlic and onion. Transfer to a bowl.

4. Add the meat, the egg, the breadcrumbs, the Bharat and some salt and pepper. Mix well and shape into patties.

5. Mix the mint, some salt and pepper and the remainder of the olive oil. Brush the potatoes and tomatoes with the mix.

   • For the sauce:

   • 2 tbsp. Tomato paste

   • 1 tbsp. olive oil

   • 1 big garlic clove, crushed

   • ½ tsp. Sugar

   • ⅓ c. water

   • ½ tsp. ground clove

   • ½ tsp cinnamon

     1. Heat the oil and lightly fry the garlic.

     2. Add the tomato paste, the water, the spices and stir occasionally. Cook for 5 more minutes. 

Now for the assembly:

In a lined baking tray, start arranging the vegetables and patties, standing. Pour over the sauce. Cover and bake for 40 minutes (380 degrees). Uncover and bake for 20-30 more minutes.