# Put the stale
bread slices into a mixing bowl. Add grated
onion on it and knead the mixture until the crumbs loose their shape.
# Add ground meat, salt, sodium bicarbonate, cumin and black
pepper onto the mixture. Knead it, until the mixture smoothens.
# Finally add the finely sliced parsley in it. Refrigerate the mixture for about 1 hour.
# Meanwhile peel the
eggplants and rest them in salt water for about 20-25 minutes to remove their bitter taste.
# Then slit these
eggplants into pieces, each has 1/2 inch thickness. Cut these slits into 2 or 3 pieces then.
# Put vegetable oil into a skillet and make it hot. Then, add
eggplant pieces in it. Pre-fry both sides of the pieces, just let the oil changes their color a little bit. Then, remove them from oil and place onto paper towel.
# Sprinkle salt into a heat-resistant bowl and then place the
eggplant pieces in it. Place the shaped meatballs onto the pieces and lay
tomato and
pepper slices on the top.
# Put hot water, butter,
tomato paste, granulated
sugar and salt into a bowl. Stir this mixture, until the butter melts.
# Pour this mixture all over the meatballs. Then, cook the meal in 394 F oven, until the meatballs turn into red.
# Serve it hot.
