A Yemeniyah's Recipes

These are DEEEEEEEEEEEEEEEE-LIIIIIIII-CIOUS and exremely light! They make for great appetizers. I made them for the sisters at the halaqa yesterday and they loved them.

You will need:
1) 2 small egg plants or 1 medium sized eggplant
2) a cup of ground beef or lamb
3) small onion finely diced
4) 1 garlic clove finely minced
5) 1 tbls of finely chopped cilantro
6)1 tsp of ground cumin
7) 1 tsp of ground coriander
8) 1/4 tsp of black pepper
9) 1/4 tsp of chillie powder
10) Salt to taste
11) one egg
12) one cup of plain bread crumbs

Roast, bake, or broil the eggplant after massaging :-) it with a little olive oil. Once it is soft on the inside remove/scrape all the pulp with a spoon. Mix in the beef, onion, garlic, cilantro, spices and salt. Mix well. Make into little balls.
Dip the balls into the egg and them cover with the bread crumbs and deep fry until golden brown. Should take about 2 minutes for each to cook through and brown.

For the sauce (this is my favorite sauce, I learnt it from my mum and everyone who tastes it asks for its recipes):

Mix liquid chillie sauce (about 3 tbls), 1 tsp of concentrated tamarind, juice of half a lemon or lime and salt to taste. Mix well and enjoy.