More Eggplant

Inspired by a dish we had in Spain I decided to try making Albondigas which are meatballs in a spicy tomato sauce. I chose bison as the meet because of its leanness. But I picked a few of our Japanese eggplant and a banana pepper, along with an onion and diced all of the vegetables up and sauteed them until they were soft. I let this mixture cool and then added this to the bison meat.
The meatballs turned out very tender and juicy but without all the fat.

Bison Aubergine meatballs with spicy tomato yogurt sauce.

1 lb ground bison
2 Japanese eqqplant
1 pepper such as banana or Serrano or pablano
1 med onion
2 oz of breadcrumbs - progresso italian works well here, but not panko
1 egg
1 tsp cumin
1 tsp ground coriander
1 tsp nutmeg
1/2 tsp cinnamon
salt and pepper


Cut the onion, peppers and eggplant into a small dice. Saute in a few tblspns of olive oil until soft.
Cool and add to bison along with the rest of the ingredients.
Form into small balls and dredge in flour.
Heat some olive oil in a med high pan and cook meatballs until browned on all sides. Serve with the Tomato yogurt sauce below.

Tomato Yogurt Sauce
1/c cup tomato frito - which is a tomato sauce with tomatoes onion, garlic, a little sugar and vinegar.
2 tbsp mayonnaise
1 tsp vinegar
1/2 tsp paprika
1/2 tsp cumin
some cayenne to taste
1/2 cup yogurt
2 clove crushed garlic
Juice of 1/2 lime

Combine all ingredients