For the meatballs mixture:
- 500G 5% minced beef (it'll be more delicious as the fat percentage go up but let's try to be healthier!)
- 2 garlic cloves, chopped
- 1 onion, chopped
- 1 egg
- 1 tsp cumin, ras el hanout (optional), cinnamon, salt, pepper
- 2 bunches parsley, chopped
For the tomatoes sauce:
- 2 red onions, roughly chopped
- 2 aubergines, roughly chopped
- 2 tbsp tomato paste
- 1 tsp paprika, salt, pepper
- 800g chopped tomatoes cans
- 2 cups boiling water
- olive oil
Start by placing the chopped aubergine on kitchen paper and sprinkle salt on it. Leave for about 15 minutes. This will take the liquid out of the aubergine and prevent it from soaking up the oil while cooking.
Preheat the oven to 240 degrees.
Place all the meatballs ingredients in a bowl and mix it all together using your hands. Cover the mixture with cling film and place in the fridge.
Put the aubergine on a baking tray, drizzle about 2 tbsp of olive oil on it and place in the oven for 20 minutes (or until the aubergine is crispy and brown).
In a low saucepan, drizzle some olive oil and add the red onion. After 3 minutes, add the tomato paste, paprika, salt and pepper. Add the chopped tomatoes and boiling water and leave on a low heat for 25 minutes.
Using oiled hands, create meatballs and add them one after the other to the tomato sauce. Top with the aubergine. Leave to cook on a low heat for 30 minutes and make sure you shake the pan every 10 minutes so that the tomato sauce will cover all the meatballs.
This delicious dish is traditionally served with white rice. You can store it in the fridge in an airtight container for up to 4 days.