Köfte, aubergines, chickpeas and fresh mint

For the meatballs:

400 g ground beef or lamb
1 medium-sized onion, chopped
1 tsp bulgur wheat
1/4 bunch of flat-leaved parsley, chopped
2 tsps salt
1/2 tsp allspice
1/2 tsp ground cumin
1tsp black pepper

2 medium-sized eggs

4 longish aubergines
120 g cooked chickpeas
3 medium-sized onions, finely chopped
1 tsp dried mint
1/2 tsp spicy, red paprika paste
1/4 bunch fresh mint
500 ml water
100 ml extra virgin olive oil
1 tsp lemon juice
1 crushed clove of garlic

Heat the oven to 220 degrees Celsius

Mix all the meatball ingredients. Leave for half an hour. The bulgur wheat should swell to double its size. Cut the aubergines into pieces (7 cm long, 3 cm wide), sprinkle with oil and roast about 15 minutes until they are golden brown.

Make balls from the meat mixture. Roast in the oven for another 8 to 10 minutes.

Heat some oil in a large pot. Saute the onions but do not brown them! Add the paprika paste and leave to cook gently for a few minutes. Add the dried mint and chickpeas and cook for three more minutes while stirring. Add 500 ml water and salt. When the water comes to a boil, put in the meatballs and cook for 8 to 10 minutes.

Arrange the aubergines in a layer over the meatballs. Lower the heat and cover. Cook for 20 to 30 minutes.

Turn off the heat and add the lemon juice, garlic and spices, trying not to squash the aubergines. Garnish with fresh mint.

Enjoy!