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

1. Place the eggplants on a rack over the open flame of the stove.
2. Roast, turning occasionally, until the skins are charred and the flesh feels soft.
3. The eggplants can also be roasted in a hot oven (450F) under a broiler or over hot charcoals.
4. Cool slightly to avoid burning your hands.
5. Peel the eggplants, taking care to remove all bits of charred skin, or cut in half lengthwise and scoop out the flesh.
6. Transfer the flesh to a colander to drain, for an hour.
7. Chop the flesh coarsely.
8. Set aside.
9. 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.
10. Transfer to a plastic container and close.
11. Allow to cool (the skin will separate from the flesh).
12. Peel the skins, remove the seeds and the membranes, and coarsely chop the flesh.
13. 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)