There is no wow factor to this recipe. It’s very plain, it’s easy to make, it can be eaten at room temperature and it’s just the sort of dish to prepare in advance when you’re looking forward to a summer gathering and don’t want to be stuck in the kitchen all the time.
It requires minced meat and slices of aubergines, some toothpicks and a few mint leaves to garnish and scent at the end.
500g of minced meat — a mixture of veal and can’t remember what else (the butcher prepared it for me). Use most of it for the aubergine sandwiches and reserve some with which to make small meatballs.
A shower of parmesan cheese …
1 egg … use the egg yolk only, if you prefer.
A twist of nutmeg freshly grated …
A pinch of salt …
A twist of white pepper. Voilà … mix well, using your fingers.
Slice the aubergines quit thin and coat one side with olive oil. Then cook on a griddle … or under broiler in the oven. Turn over once and set aside and allow to cool.
Use a spoon to spread the minced meat over one slice of cooked aubergine …
Cover with another slice, making a sandwich.
Secure the sandwich with a couple of toothpicks.
Can you see the meat peeping through?
All in. Cook the sandwiches for about half an hour or so, until the meat has cooked properly in the oven, at 200°C.
While the sandwiches are cooking, use the rest of the minced meat to shape into meatballs — and cook these in a frying pan in some olive oil.
Place the cooked meatballs over the aubergine sandwiches, including any juices, add some mint leaves … and serve!
They do taste very nice indeed, despite this being a ‘plain’ recipe.