Transfer the beef to a large mixing bowl and season with the garlic paste and a good sprinkle of pepper, nutmeg and salt. Add half of the cinnamon, a teaspoon of curry powder and a teaspoon of freshly grated ginger.
Knead the mince well. Taste a bit of the mince and add extra pepper or salt to taste if necessary. After that roll the seasoned beef mince into even balls, each about 1 oz (30 g) in weight. You should end up with 8 meatballs.
Pour a little vegetable oil in a large non-stick pan and place it over medium-high heat. Once the oil is hot, add the meatballs.
Bake them on all sides until golden for 5 to 6 minutes.
Transfer the baked meatballs to a clean plate and cover them with tinfoil. Peel and chop the onion and garlic cloves. Add them to the hot pan (don’t remove the burnt bits from the meatballs - this will give extra flavor to your sauce).
Gently cook the onion and garlic over medium heat for 5 minutes until lightly browned. Dice the eggplant up and add it to the pan.
Stir well, add a little splash of water and cook the eggplant and onion for 5 minutes. Then add the bay leaf, the tomato paste, the rest of the grated ginger, cinnamon,curry and the cumin seeds. Season with a pinch of pepper, nutmeg and salt.
Stir the eggplant well and add ½ cup (120 ml) of water to the pan. Bring this to a good boil and simmer the eggplant sauce 7 minutes until soft. Then add the browned meatballs again.
Stir and cook for another 8 minutes until the meatballs are cooked through. Add extra water if necessary. In the end add the yogurt and half of the chopped mint.
Check the seasoning. Add extra pepper or salt to taste if necessary. Transfer the eggplant curry and meatballs onto warm deep plates. Sprinkle with the remaining chopped mint. Serve hot.