Greek ball

Mix the mince with the oregano, the paprika, salt and freshly ground pepper. Shape 4 balls with damp hands.

Press them slightly open and in the middle stop a block of feta. Roll the balls tightly and fry them around brown in the olive oil. Cook the meatballs gently for 15-20 minutes with the lid on the pan.

Prick the aubergine and wrap it in microwave foil or place the eggplant in a microwave dish with lid. Cook the aubergine for 4 minutes in the microwave at 750 Watt.

Puree the pulp of the aubergine and mix in the yogurt, garlic and fresh mint.

Serve the Greek ball with the yoghurt spread on a brown roll.