Meatballs wrapped in aubergine (İslim kebabı)

1. Slice the aubergines lengthwise about 5 mm thick (6-8 slices per aubergine), salt them and pat dry after 15 minutes.

2. Heat the oil in a frying pan and fry the slices for 1-2 minutes per side until pliable; drain on kitchen paper.

3. Knead the minced meat with the grated onion, paprika, salt and pepper and shape into 12 small flattened balls; brown them for 2 minutes on each side in a hot frying pan.

4. Lay two aubergine slices in a cross, put a meatball in the middle, fold the slices over and place the parcels seam-side down in a baking dish; secure a slice of tomato and a strip of pepper on top of each with a cocktail stick.

5. Mix the tomato purée with 200 ml of hot water and a pinch of salt and pour it between the parcels.

6. Bake at 180 °C for 30-35 minutes until the sauce has thickened and the tops are browned; serve with rice pilaf.

Tip: The name islim is said to come from the Greek for 'round'. If the aubergine won't bend, fry it a minute longer – brittle slices crack when you wrap them.