For those who missed part one you can find it here
Ingredients:
For the sauce
1 medium red onion chopped
6 cloves of garlic finely chopped
2 teaspoons of finely chopped ginger
3 medium sized tomatoes peeled and crushed
1 hoho diced
2 eggplants diced
Salt
Black pepper
1/2 teaspoon of tumeric
Oil for frying
In a saucepan fry the onions,garlic and ginger. Season with salt and pepper.
Add the crushed tomatoes. To make the crushed tomatoes, I boiled them in some water till their skins were almost peeling off. Let them cool remove the rest of the peel and then mash/crush them.
Let the tomatoes cook for like 3 minutes then add the rest of the vegetables.
Cover the pan and let the veggies cook for 5 minutes. Add in your turmeric then toss in the meatballs.
Let the sauce simmer for 10 minutes to ensure that the meat balls are fully cooked through.
Verdict:
Very delicious, mixing the herbs in the minced meat was a great idea since with every bite of the meat balls you get some rosemary yumminess.
If I could do it over again:
I don’t think I’d change anything, the flavours combined pretty well.
