Middle Eastern Meatballs with Aubergine and Tomato

Ingredients
2 medium aubergines (c.450g), sliced
Salt and pepper
450g boneless lamb, minced
2 thick slices of crustless white bread
1 small onion
2 teaspoons ground cumin
450g chopped tomatoes
1 tablespoon tomato puree
450ml chicken stock
1/2 teaspoon ground allspice

Method
1. Salt aubergine layered in a colander - weigh down with a plate and leave for 30 minutes to draw out moisture - drain, rinse, and dry well - then fry for 4-5 minutes until soft
2. Mince lamb, and then put through a food processor with the fried aubergines, bread and onion - mix this with cumin and seasoning - then chill for 30 minutes until firm
3. Meanwhile, make a tomato sauce from the tomatoes, tomato puree, stock and allspice - bring to the boil and simmer
4. With floured hands, form the meat mixture into 30 walnut-sized balls - chill for 30 minutes to firm - then fry until browned on all sides then drain
5. Add drained meatballs to the tomato sauce - cover and simmer gently for 30 minutes ensuring that the meatballs are saturated in the sauce - taste sauce and adjust seasoning as necessary

Status
Worth a try I think!