First of all, cut the eggplants a few times with the tip of a knife and grill them in the oven or on a cast iron pan.
Let them cool and peel them.
While the eggplants are cooking, chop onion and add it to the minced lamb. Add salt and pepper and 2 tbsp of chopped parsley. Mix them and put it in the fridge for at least 30 minutes.
Mash the eggplants.
Finely grate the garlic and add it to the eggplant with salt, pepper and yogurt. Set aside. I used Greek yogurt.
Shape the meat into walnut-sized meatballs and fry them with 1 tbsp oil.
Melt the butter in a small pan, fry the alpine pepper(or paprika) powder for ten seconds and turn off.
Now spread the eggplant mixture in a serving dish. Pour the butter and pepper all over it.
Then we arrange the meatballs and sprinkle the rest of chopped parsley. Enjoy it!