Chopped beef on spears with aubergine toast and tomato sauce

Ingredients for Chopped beef on spears with aubergine toast and tomato sauce

Instructions for Chopped beef on spears with aubergine toast and tomato sauce

To prepare the Chopped beef on spears with aubergine toast and tomato sauce recipe, please follow these instructions:

Begin to put the 16 wooden spoons into a bowl of water. Then they do not burn later when they come to the grill.

Mix the chopped meat with a little salt in a bowl and stir to a solid lump. Add chopped garlic, chopped parsley, cumin and freshly ground pepper.

Form the meat to 16 small oval meatballs. Insert a wooden spear into each of them and hug the farmer firmly. Brush the grill with a little oil and grill the meatballs for a couple of minutes on each side. Take them off and keep them warm under some stannol.

Eggplant toast: Put the eggplant discs on a dish and sprinkle them with coarse salt so that most of the liquid is pulled out. Let them lie about 10 minutes and brush so wet salt.

Bring the breadwafers and eggplant discs with a little oil and grill them afterwards. When the bread slices look shaken, they are removed and placed on a serving dish.

When the eggplant discs are well brown, they are removed. Place a slice of feta cheese on top of each slice and place an eggplant slice on top. Decorate with a little basil and freshly ground pepper and hold the finished toast on a piece of the grill where there is no fun underneath.

Tomato sauce: Wash the tomatoes and chop them well. Also chop the garlic and spring onions. Bring all the ingredients in a bowl and add parsley and olive oil. Stir around so all the ingredients are mixed and seasoned with salt and pepper.

Then all things are ready and just to serve.