This combination of ground meat and eggplant, along with the roasted red peppers and tomato dip, all complement each other really well; really tasty and easy party fare!
When I was a kid, my mother’s friend once sent over a delicious moussaka for us to sample. I had never tasted it before and ate it happily before finding out that it contained eggplant, which I was sure I hated. Lo and behold, I suddenly discovered that I didn’t! This combination of ground meat and eggplant, along with the roasted red peppers and tomato dip, all complement each other really well; really tasty and easy party fare!
YIELDS 36–40 MINI SKEWERS
• 1 1-lb (450-g) pkg frozen breaded eggplant sticks
• 3 large red peppers, cut into 1½-inch (4-cm) squares
• 1 Tbsp oil
MEATBALLS
• 2 lbs (1 kg) chopped meat
• 2 extra-large eggs
• 3 Tbsp bread crumbs
• 2 Tbsp ketchup
• ½ tsp garlic powder
CRUSHED TOMATO DIP
• 2 cups canned crushed tomatoes
• 2 cubes frozen basil
• 1 cube frozen garlic
• 2 tsp brown sugar
• generous dash hot paprika
• salt, to taste
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