Tiny Meatballs Recipe with Pita

Materials:
• 1 medium size pita
• 2 eggplants
• Half a tablespoon of butter
• 1 tablespoon flour
• Half tea cup of milk
• Salt, pepper
• Grated old cheddar or mozzarella cheese up to 2 tbsp
• 6-7 pieces of cherry tomatoes
• 1-2 tablespoons of yogurt
• 1-2 branches of parsley

For patties:
• 350 grams minced meat
• 3-4 sprigs of parsley, finely chopped
• 1 small sized onion, shredded
• Salt, pepper, cumin
• 1 slice of stale bread
• Oil for frying (up to 3-4 tablespoons)

Preparation of:
For meatballs dough take a pit into a pit. Add the finely chopped parsley, onion, salt, spice and water to the stale bread. Knead thoroughly. Leave the meatball dough in the refrigerator.

After you wash your eggplant and dry it well, open the holes with a toothpick. Roast on the oven or stove. When the eggplants are roasted, transfer them to the picnic bag and soften them and peel them easily. Then peel the shell. Knife with a knife.

Melt the butter for your liking and roast the flour. Add the milk and stir a little more. Add the thin eggplants. Bake for 4-5 minutes. Add the salt, pepper and grated cheese a few minutes before pickling. Mix and take off from the stove. In the meantime, heat the liquid oil in a separate pan and fry the little meatballs and cherry tomatoes.

Grate pita bread in a pan or toaster without oil. Spread the eggplant you like. Place the tiny meatballs you have fried with tomatoes. Pour the filtered yogurt, sprinkle with chopped parsley. Serve immediately without waiting.

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