Greek balls with mint and oregano

Name: Greek balls with mint and oregano
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Greek
Ingredients: 4 low fat burgers; 1 lemon cleaned up; 3 toe garlic; 1 tl dried oregano; 7,5 g fresh fresh mint; 2 eggplant; 4 el traditional olive oil; 100 g salad cheese cubes container of 200 g; 8 big shawarma sandwiches

Greek meatballs with garlic, mint and oregano in a pita with white cheese and eggplant.

Ingredients

Directions

Cut the raw burgers into pieces and put in a bowl.
Grate the yellow skin of the lemon and squeeze out the fruit.
Add the grater to the minced meat and keep the juice separate.
Slice the leaves of the fresh mint. Press the garlic. Mix the mint, oregano, garlic, pepper and possibly salt with the minced meat.
Shape balls the size of a walnut.
Cut the aubergines into cubes of 1 cm.
Heat the oil in a frying pan and fry the balls in 8 min. Around brown and done.
Heat the oil in another frying pan and fry the aubergine on high heat in 6 min. Brown and cooked.
Sprinkle with salt and salt. Remove from the heat and mix in the cheese cubes. Add lemon juice to taste.
Meanwhile, heat the shawarma rolls according to the instructions on the package.
Cut them open and fill them with the balls and eggplant.