Type of Recipe
Mix tomato sauce, cinnamon, honey and chili flakes together. Set aside.
In a food processor, blend eggplant and walnuts until smooth. Add in onions, paprika, cumin, basil and olive oil. Season to taste. Add in egg. Blend in bread crumbs until smooth.
Heat a pot of boiling water to a simmer. Drop eggplant mixture by spoonfuls into boiling water. Boil for 2-3 minutes. Remove to drainer. Cook all of the dumplings.
Add tomato sauce to a baking dish. Top with eggplant dumplings. Bake for 15-20 minutes.
Serve with a yogurt sauce.