Meatballs with Smoky Eggplant Pulp

Instructions

1. Scoop grilled eggplant pulp into a bowl and mix with olive oil, lemon juice, and salt. Set aside.
2. Put meat in another bowl, and sprinkle with salt, cumin, paprika, allspice, bread crumbs and parsley. Add the onion and mix. Shape into small balls.
3. Roll meatballs in flour. Heat vegetable oil in a large pot and add the meatballs to cook until browned on all sides. Remove from pot and set aside.
4. Put garlic and tomato paste into same pot and cook for 1 minute. Stir in tomato sauce and add water. Season with oregano, salt, and pepper. Cover and let it simmer on medium heat for 5 minutes.
5. Before serving, add meatballs to tomato sauce and simmer on low heat until warm. Sprinkle with parsley and serve with eggplant purée on the side.