Curry with Ground Beef Meatballs and Mini Eggplants

Ingredients

• 1 loaf of yesterday's bread
• 2 onions
• 4 Garlic cloves
• 250 g green baby eggplants (pea-sized, from the Asian supermarket)
• 600 g ground beef
• 1 egg
• Salt
• Pepper (freshly ground)
• 3 tbsp ghee (clarified butter)
• 1 tbsp madras curry powder
• 1 tsp Sweet paprika powder
• 400 ml coconut milk
• coriander leaves for garnish

Instructions

1. 1.

   Soak the bread in lukewarm water for about 15 minutes. Peel the onions and garlic. Slice one onion into wedges, finely dice the remaining onion and garlic. Wash the mini eggplants and remove their stems.

2. 2.

   Squeeze out excess water from the bread and knead it with the ground beef. Add the egg and diced onion mixture, season with salt and pepper, and mix well. With damp hands roll small meatballs from the mixture. Heat the ghee in a pan and fry the meatballs on all sides for about 10 minutes. Remove them from the pan.

3. 3.

   In the same pan, sauté the onion wedges and garlic until translucent. Sprinkle curry powder and paprika over them, then deglaze with coconut milk. Add the eggplants and simmer gently for about 10 minutes. Return the meatballs to the sauce and stir them through. Serve in bowls and garnish with coriander leaves. Pair with naan bread.