Brinjals:

1. Slice your brinjals (eggplants) lengthwise into 5mm slices. Save the scraps for the sauce.
2. Put the slices in a colander, sprinkle with salt, and let them sit for 30 minutes.
3. Rinse well and pat them dry.
4. Lay them on a baking tray, brush with olive oil, and roast until soft and slightly golden. Keep an eye on them, they can burn fast.

While the brinjals are roasting:

1. Mix up your mince. Add finely chopped onion, oregano, paprika, black pepper, salt, dried breadcrumbs, and an egg.
2. Want extra flavor? A squirt of tomato ketchup and a dash of Worcestershire sauce does the trick.
3. Roll the mixture into oblong meatballs.

Wrap it up:

1. Once the brinjal slices are done, wrap each meatball in one.

Time for the sauce:

1. Dice up the leftover brinjal bits and some red pepper. Fry until soft.
2. Add a can of tomato-and-onion mix. Season it your way.
3. Pour the sauce over the wrapped meatballs in a baking dish.
4. Top with grated cheddar mixed with breadcrumbs.
5. Bake at 180°C (350°F) for about 40 minutes.

Serve it hot with garlic bread and a fresh salad.

You’ll want seconds. Maybe thirds.