Kebabs with meatballs and eggplants

Ingredients:

Meatballs

• 0.5 kg ground beef
• 220 g raw spicy Italian sausages, remove the shells
• 0.5 tbsp. grated mozzarella
• 0.5 tbsp. grated parmesan
• 1/4 cup breadcrumbs
• 1/4 cup finely chopped fresh parsley
• 2 cloves garlic, grated
• 1/4 cup milk
• 1 large egg

Marinara sauce

• 2 tbsp. l. olive oil
• 6 cloves garlic, thinly sliced
• 0.5 tsp dried oregano
• 1 can (800g) of canned whole San Marzano tomatoes, hand-puréed

Kebabs

• 2 medium-sized eggplants, cut into 1 cm thick circles.
• 3 cups broccoli florets
• 3 tbsp olive oil + extra for greasing the grill
• 220 g mozzarella, cut into thin slices, then into 2.5 cm squares.
• Toasted Italian rolls, grated Parmesan and red pepper flakes, for serving

Preparation:

1. Prepare the marinara sauceHeat the olive oil in a medium saucepan over medium-high heat. Add the chopped garlic and cook, stirring, until lightly golden, 2-3 minutes. Stir in the oregano, then add the tomatoes, 1/2 teaspoon salt, and a few grinds of black pepper. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until thickened, 12-15 minutes. Season with salt and pepper to taste. Cover and set aside until ready to serve. If you prefer a smoother sauce, you can puree it with an immersion blender.
2. Meanwhile, prepare the meatballs.In a large bowl, combine ground beef, sausage, grated mozzarella, Parmesan, breadcrumbs, parsley, grated garlic, milk, egg, 1 teaspoon salt, and a few grinds of black pepper; mix with your hands until smooth. Form into 4cm diameter meatballs (about 24).
3. Preheat the grill to medium heat. Combine the eggplant, broccoli, olive oil, 1 teaspoon salt, and a pinch of ground black pepper in a large bowl; toss to combine. Thread the meatballs, eggplant, and broccoli onto eight 12-inch skewers.
   
   Note
   
   If you are using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent them from burning..
4. Prepare kebabsBrush the grill grate with olive oil. Grill the kabobs, covered and turning occasionally, until the meatballs are cooked through and have crisp marks and the vegetables are crisp around the edges, about 15 minutes; top each meatball with a slice of mozzarella about one minute before they're done. Transfer to a platter. Reheat the marinara sauce if needed. Serve the kabobs on the toasted buns with marinara sauce, parmesan and red pepper.