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  • Aubergine 2.0 kg
  • Salt 10.0 ml
  • Olive oil 290.0 ml
  • Cheese, Cheddarwhite or mozzarella 300.0 g
  • Cheese, Parmesan 309.0 g

Turkish Style Meatballs on Lemon Crushed Potatoes:

  1. Aubergine:

    • Wash the aubergines thoroughly, slice them and place them in a colander placed in the sink or over a bowl. Sprinkle them with salt and let them rest for 20 mins.
    • Wash the aubergines and pat dry. Heat the oil in a large frying pan and cook the aubergines on both sides till soft.
    • Spoon some of the tomato pronto into a baking dish. Add a layer of aubergine. Sprinkle with veggie seasoning.
    • Cover the aubergines with some parmesan cheese and white cheddar. Continue layering, aubergine, veggie seasoning, tomato pronto and parmesan and end with remaining cheese.
    • Bake in preheated oven at 200C until the top is crispy and cheese has melted.
  2. Turkish Style Meatballs on Lemon Crushed Potatoes:

    • Mix together mince, onions, veggie seasoning, breading, breadcrumbs, egg, lemon zest, cumin and fresh coriander.
    • Roll into balls and place in an oven tray.
    • Sprinkle with olive oil and roast @ 180C till firm ( about 20 mins)
    • Boil baby potatoes in well salted till cooked through.
    • Drain water. Break potatoes with a fork.
    • Stir in lemon segments, coriander and olive oil.
    • Grind salt and serve with hot meat balls and aubergines.