Vegan and delicious summer recipe
Method
Crash the cumin in the mortar
Soak the broken linseed
Chop the onion and mash the garlic
Peel the eggplants and chop them finely
Fry the onion
Add the garlic and after 1 minute, add the eggplants
Cover with the lid and simmer, stirring every now and then, until they soften
Add a little salt and lower the heat.
Simmer for about 20 minutes, remove and let cool
Grate the tomato and mix it with the paste and the pureed tomato
Add sugar, cumin, allspice and salt and pepper
Coarsely chop the parsley and place it with 2 cloves of garlic and coarse salt in the mortar to make a paste
Mix the eggplant with the paste, the breadcrumbs, the flaxseed, salt, pepper and cumin
Shape the meatballs
Flour and fry evenly on all sides
Add the garlic and tomato to a little olive oil and boil, until the sauce thickens
Add the meatballs, cover and simmer for a further 10 minutes
Ingredients
For the meatballs
1 kg of eggplants (Aubergines)
About 100 g of breadcrumbs
1 medium onion
2-5 cloves of garlic
½ bunch of parsley
½ tsp ground cumin
40 g linseed,
80 ml of water
Salt
Pepper
Olive oil for frying
Flour
For the sauce
400 g canned peeled tomatoes
500 g fresh tomato
1 tbsp tomato paste
2-3 cloves of garlic
½ tbsp. chili flakes (optional)
1 teaspoon sugar
5 allspice grains
½ tbsp. cumin or as much as you like
Salt & Pepper
Olive oil
