Meatballs dressed in eggplant

Cut the eggplants into thick strips, spread them out on a baking tray lined with greaseproof paper, sprinkle with a little olive oil and bake using the grill on both sides.

Knead all the ingredients for the meatballs and place the mixture in the fridge for one hour.

To make the sauce, sauté the garlic for a bit in the olive oil and discard it. Add the rest of the ingredients and boil for 10-15 minutes. Let the sauce cool a little. 

Form small meatballs and wrap each one with an eggplant strip. Place the rolls in a pyrex baking tray, pour the sauce over them and cover the baking tray with a lid or aluminum foil.

Bake at 180°C for about 1 hour.