Meatballs on Eggplant Puree

Combine all meatball ingredients in a bowl and shape into small balls.

Melt butter in a pan, stir in flour, then add roasted eggplant and cook for 1-2 minutes.

Pour in milk, garlic, salt, and pepper; stir until the mixture thickens.

Remove from heat and fold in the grated cheese until smooth.

In a separate pan, fry the meatballs until each side is nicely browned.

In the same pan, melt butter, sauté tomato paste, add water and meatballs, then simmer.

Spread the eggplant puree on a plate, top with meatballs, garnish with parsley and drizzle cooking juices.