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Greek balls with mint and oregano
Greek meatballs with garlic, mint and oregano in a pita with white cheese and eggplant.
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Ingredients
Directions
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Cut the raw burgers into pieces and put in a bowl.
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Grate the yellow skin of the lemon and squeeze out the fruit.
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Add the grater to the minced meat and keep the juice separate.
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Slice the leaves of the fresh mint. Press the garlic. Mix the mint, oregano, garlic, pepper and possibly salt with the minced meat.
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Shape balls the size of a walnut.
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Cut the aubergines into cubes of 1 cm.
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Heat the oil in a frying pan and fry the balls in 8 min. Around brown and done.
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Heat the oil in another frying pan and fry the aubergine on high heat in 6 min. Brown and cooked.
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Sprinkle with salt and salt. Remove from the heat and mix in the cheese cubes. Add lemon juice to taste.
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Meanwhile, heat the shawarma rolls according to the instructions on the package.
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Cut them open and fill them with the balls and eggplant.
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Nutrition
675Calories
Sodium0% DV1.340mg
Fat38% DV25g
Protein64% DV32g
Carbs25% DV74g
Fiber24% DV6g
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