• 1 Aubergine
  • 2 Beetroots
  • 5 Clove Garlic
  • 2 Onion
  • 2 Tomato
  • 1tbs Tomato Paste
  • Olive Oil
  • 400gr Minced Beef
  • 1tbs Butter
  • 1 Fresh Paprika
  • Salt and Ground Pepper
  • Bread Crumb
  • 1 Egg
  • Paprika Powder
  • Cumin Powder
  • Pimento Powder


Meatball: In a large bowl, add minced beef, egg, chopped onion, bread crumb, pimento, cumin, paprika and knead gently to mix flavours each other. Get some meat to round up as walnutsize. Let the meatballs rest in fridge about an hour.

Casserole: Cut the beetroots into four pieces and boil for ten minutes. Chop onion coarsely, halve gralics and put in casserole with olive oil to saute until they are caramelized. Add coarsely chopped aubergine, boiled beetroot, chopped paprika, chopped tomato and  paste respectively. Season with salt, ground pepper, powder paprika. You may use the boiling water of beetroot or stock. After it started to boil, add butter, meatballs and cook about 20mins.