Jewish Soul Food: Beef And Eggplant Meatballs
- 3 medium eggplants
- 2 red bell peppers
- 5 cloves garlic, crushed
- 1/4 cup fresh lemon juice
- 1 tablespoon sugar
- salt
- 2 tablespoons tomato paste
- 1/2 cup water
- 1 pound ground beef or veal
- 2 slices white bread, without crusts, soaked in water and squeezed
- 2 eggs
- 3 cloves garlic, minced
- Salt and freshly ground black pepper
- 1/4 cup fresh herbs, such as parsley or cilantro, chopped
- 3 - 4 tablespoons vegetable oil, for frying
- Place the eggplants on a rack over the open flame of the stove.
- Roast, turning occasionally, until the skins are charred and the flesh feels soft.
- The eggplants can also be roasted in a hot oven (450F) under a broiler or over hot charcoals.
- Cool slightly to avoid burning your hands.
- Peel the eggplants, taking care to remove all bits of charred skin, or cut in half lengthwise and scoop out the flesh.
- Transfer the flesh to a colander to drain, for an hour.
- Chop the flesh coarsely.
- Set aside.
- Place the bell peppers on a rack over the open flame of the stove or under a broiler and roast, turning occasionally, until the skins are charred.
- Transfer to a plastic container and close.
- Allow to cool (the skin will separate from the flesh).
- Peel the skins, remove the seeds and the membranes, and coarsely chop the flesh.
- Set aside.
eggplants, red bell peppers, garlic, lemon juice, sugar, salt, tomato paste, water, ground beef, white bread, eggs, garlic, salt, fresh herbs, vegetable oil
Taken from www.foodrepublic.com/recipes/jewish-soul-food-beef-and-eggplant-meatballs-recipe/ (may not work)