Islim kebab - an unusual eggplant dish

Peel the onion and cut into small cubes. Chop the parsley finely. Peel and chop the garlic.

Thoroughly mix the minced meat with onion, parsley, half garlic, bread crumbs, egg, salt and spices.

Mold the minced meat into small balls and put them in the refrigerator for 30-40 minutes.

Cut the eggplants into thin long slices and fry in vegetable oil until golden brown for 2-3 minutes.

Place the finished eggplants on paper towels to remove excess oil.

Heat 2 tablespoons of oil in a skillet. Fry the meatballs until golden brown, 2-3 minutes on each side.

Put the finished meatballs on a plate. Add tomato paste to the pan where they were fried.

Sauté the tomato paste for 1 minute, then add 250 ml of hot water and the remaining garlic to the pan, cook for 2-3 minutes.

Add the tomatoes in their own juice to the pan, stir and simmer until thickened for 5-6 minutes.

Preheat oven to 200 ° C. Place a slice of eggplant perpendicular to the other to make a cross.

Place the meatball in the center of the eggplant slice, fold the edges of the bottom slice and then the top so that the meatball is completely covered.

Place the cherry tomato on the meatball, chop everything off with a toothpick. Repeat all the same with the rest of the food.

Place the meatballs in a baking dish, pour over the tomato sauce and pour in 250 ml of hot water.

Bake the meatballs in a preheated oven for 30–35 minutes.