Buckwheat bulgur rinse, cover with water in a baking dish and steep for 20 minutes. Now drain. Roughly dice the melanzane, skin the garlic clove, remove the seeds from the chili, peel the onion and roughly chop it. Grind in a food processor together with the juice of one lemon, the baking powder and the spices. Add this quantity to the bulgur form, yogurt and salt add everything together well. If the amount is too wet, add a tiny bit of dry bulgur.
In a heavy saucepan, heat oil to about 5 cm high. Then form into dumplings about 5 cm in size, but pointed at the front and back, and bake them in the fat until done.
The vegetarian meatballs are delicious with a salad and very fine date strips, oranges and onions.
Tip: Stock up on a range of high-quality spices – it pays off!
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