Eggplant meatball towers
Ingredients
• 400 g minced Galloway beef
Beef, preferably fillet or entrecôte
• 1 onion
• Salt
• Pepper
• Chilli
• Sour cream
• frozen herb mixture
“8 herbs”
• Lemon juice
• 2 eggplants
• Olive oil
• Seasoned Salt
• 2 matjes Nordic style,
meat as firm as possible
preparation
Mix the minced meat with the finely chopped onion, salt, pepper and chili and form into small meatballs.
Cut the aubergine crosswise into finger-thick slices and marinate in olive oil. Mix the sour cream with the herbs and season well with lemon juice and herb salt.
Cook the aubergines on both sides on the grill. They should be nice and soft and have a little color. You may want to use a grill rack for easier handling. Grill the meatballs on both sides at high heat. The degree of doneness is as desired, but with high-quality meat it doesn't matter if they are still raw on the inside. Grill the herring briefly on both sides at high heat. Don't leave it on for too long, otherwise it will become too soft.
To serve, layer the aubergine slices and add a little sour cream between each one, place the meatball and herring on top and add a little more sour cream on top.
FIRE&FOOD Issue 4-2019
