Turkish Meat Balls with Aubergine Purée

Preparation info
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By Claudia Roden

Published 1986

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  • 4–6 aubergines, depending on size
  • 1 kg (2 lb) beef, minced


Grill the aubergines under a hot grill or over a flame until the skins are blackened and blister away from the flesh. Cool, and rub the skins off under cold running water, taking care to remove every charred particle. Squeeze out as much of the bitter juices as possible; drain well and mash the flesh with a fork.

Mince the beef two or three times if p