1 medium eggplant, peeled, cut in bite sizes
1 large tomato, peeled, discard the seeds, cut in cubes
1/4 cup blanched almonds, slivered
1 cup rice
2 cups hot water
2 tbsp butter
150 gr ground beef
1 tbsp breadcrumbs
1 tbsp flour
1/2 cup sunflower oil
Some dry oregano
First cook the pilaf, cover and put aside.
Soak the eggplants in water with salt for 10 minutes to prevent bitterness and darkening of their colour. Squeeze the eggplants with your hands and dry them with a paper towel. Dip them in flour and fry in the sunflower oil until they are evenly colored, but not burned. Leave them on a paper towel to soak the extra oil. Put aside.
Put the almonds in a pot and toast them for a few minutes. Add the diced tomatoes and cook for about 5 minutes on medium-low heat. Put aside.
Knead the meatball ingredients: ground beef, egg, breadcrumbs, salt and pepper. Make them into balls the size of hazelnuts. Roll them in flour and fry them in the sunflower oil. Take them out with a perforated spoon and place on a paper towel. Sprinkle some oregano on top and put aside.
Add the tomato sauce with almonds and fried eggplants into the pilaf. Toss and place on a serving dish with a space in the center. Place the fried meatballs in there and serve while still warm with Compote or Ayran by the side.