500 g lean ground beef
1 onion, grated
3 tbsp butter
13-14 pearl onions, peeled
1 medium eggplant, peel alternating strips of skin lengthwise, cut in medium sized chunks, soak in salty water for 15 minutes, squeeze
2 medium white potatoes, peeled, cut in medium sizes
1 tbsp tomato paste
1/2 cup crushed tomato, canned
1 or 1 1/2 cup warm water
3 tbsp pomegranate paste or Grenadine syrup
Knead all the Kofte ingredients. Create balls a bit larger than hazelnuts. Place them on the oven tray. Grill for about 4-5 minutes, stirring a few times. Do not burn!
Meanwhile saute the onion with butter for 2-3 minutes over medium heat. Add the eggplant and potatoes, then cook for about 8-10 minutes. Shake the pot to stir, don't mash with a spoon. Add the rest of the ingredients into the pot. Cover and cook until the potatoes are tender over medium-low heat. Make sure not to use a spoon to stir while cooking. Sprinkle chopped parsley all over before serving.
* You may add a few unripe grapes or sour cherries while it's cooking:)
- Turkish Ramadan Pide, Hummus, Stuffed Peppers with Olive Oil and Almond Pudding.