for 4 person

Minced meat skewers

400 g	minced meat (beef and pork)
2 ½ tbsp	breadcrumbs
1	shallot, finely chopped
1	egg
½ bunch	flat-leaf parsley, finely chopped
½ bunch	peppermint, finely chopped
2 tsp	salt
1 tbsp	olive oil

Aubergine

2	organic lemon, ½ a lemon sliced thinly, juice squeezed out of the rest
1 ½ tbsp	sugar
1 dl	olive oil
3	aubergine, cut into approx. 2 cm slices
1 tsp	salt

Sauce

½ bunch	flat-leaf parsley, roughly chopped
½ bunch	peppermint, roughly chopped
¼ tsp	salt
a little	pepper

How it's done

Minced meat skewers

In a bowl, mix the meat with all the other ingredients up to and including the salt, knead well until the ingredients have combined to form a compact mass. With wet hands, shape into 16 balls, coat with oil.

Aubergine

Coat the lemon slices with the sugar. Combine the lemon juice and olive oil. Coat the aubergines with approx. 4 tbsp of sauce, season with salt. Set aside the remainder of the sauce.

Charcoal/gas/electric grill

Grill the aubergine slices over/on a medium heat (approx. 200 °C for approx. 10 mins. on each side. Grill the minced meat skewer on all sides for approx. 12 mins. Grill the lemon slices for approx. 3 mins. on each side.

Sauce

Mix the parsley and peppermint with the reserved sauce, season. Cut the aubergines into cubes of approx. 3 cm, cut the lemon slices into quarters, mix with the sauce. Serve with the minced meat skewers.

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