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48 27.4g / 48%
35 45.5g / 35%
17 22.3g / 17%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

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Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Smoked Eggplant Meatballs in Tomato Sauce

(1)
45 Min
Easy

Ingredients

6 Servings

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
1  g
For the meatballs:
1  Medium
Eggplant, peeled and diced
2  cups
Water
500  g
Minced lamb
2  cups
bread crumbs 
2  Mediums
Onions, finely chopped
6  Cloves
Garlic, finely chopped
2  tsp
dried oregano
1  tsp
Ground Black Pepper
1  tsp
Chili flakes
1  cube
Maggi® Chicken Bouillon
0.25  cup
Hot Water
1  g
For the sauce:
2  tbsp
Olive oil
1  Small
Onions, finely chopped
4  Cloves
Garlic, finely chopped
2  cans
Crushed tomatoes
0.5  cup
Hot Water
1  cube
Maggi® Chicken Bouillon
1  tsp
dried oregano

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Nutrition Value

Carbohydrates
45.55 g
Energy
511.26 kcal
Fats
27.43 g
Protein
22.39 g
Information per serving

Instruction

45 Minutes
  • Step 1

    1 Min
    Grill the whole eggplant on an open fire (or in an oven) until the skin is nearly burnt and the flesh is soft to the touch. Set aside to cool, peel the skin and cut into 5 cm cubes.
  • Step 2

    1 Min
    Bring 2 cups of water to a boil. Add the eggplant pieces and cook for 3-4 mins. This will draw out all the bitter juices. Drain well, mash and allow to cool.
  • Step 3

    1 Min
    In a mixing bowl, combine the eggplant with beef, onion, garlic, breadcrumbs, oregano, black pepper, chili flakes and 1 cube MAGGI® Chicken Bouillon in water, and mix well. Make the eggplant/meat mixture into golf ball-sized balls and place in a large shallow pan about 2 cm apart.
  • Step 4

    1 Min
    Bake in a preheated 190°C oven for 15 to 20 mins until cooked and the top part is golden. Remove and allow to cool for 10 mins.
  • Step 5

    1 Min
    Meanwhile, sauté the onions and garlic in olive oil for 2 mins. Add MAGGI® Chicken Bouillon, water, crushed tomatoes and oregano, and simmer for about 15 to 20 mins.
  • Step 6

    1 Min
    Place half the sauce in an ovenproof casserole dish. Place the slightly cooled meatballs over the sauce and pour the remaining sauce.
  • Step 7

    1 Min
    Bake in an oven at 175°C for 10-15 mins or until the sauce starts bubbling.
  • Step 8

    1 Min
    Serve with white rice or flat bread.
Smoked Eggplant Meatballs in Tomato Sauce

Step 1 of 8

Grill the whole eggplant on an open fire (or in an oven) until the skin is nearly burnt and the flesh is soft to the touch. Set aside to cool, peel the skin and cut into 5 cm cubes.

Smoked Eggplant Meatballs in Tomato Sauce

Step 2 of 8

Bring 2 cups of water to a boil. Add the eggplant pieces and cook for 3-4 mins. This will draw out all the bitter juices. Drain well, mash and allow to cool.

Smoked Eggplant Meatballs in Tomato Sauce

Step 3 of 8

In a mixing bowl, combine the eggplant with beef, onion, garlic, breadcrumbs, oregano, black pepper, chili flakes and 1 cube MAGGI® Chicken Bouillon in water, and mix well. Make the eggplant/meat mixture into golf ball-sized balls and place in a large shallow pan about 2 cm apart.

Smoked Eggplant Meatballs in Tomato Sauce

Step 4 of 8

Bake in a preheated 190°C oven for 15 to 20 mins until cooked and the top part is golden. Remove and allow to cool for 10 mins.

Smoked Eggplant Meatballs in Tomato Sauce

Step 5 of 8

Meanwhile, sauté the onions and garlic in olive oil for 2 mins. Add MAGGI® Chicken Bouillon, water, crushed tomatoes and oregano, and simmer for about 15 to 20 mins.

Smoked Eggplant Meatballs in Tomato Sauce

Step 6 of 8

Place half the sauce in an ovenproof casserole dish. Place the slightly cooled meatballs over the sauce and pour the remaining sauce.

Smoked Eggplant Meatballs in Tomato Sauce

Step 7 of 8

Bake in an oven at 175°C for 10-15 mins or until the sauce starts bubbling.

Smoked Eggplant Meatballs in Tomato Sauce

Step 8 of 8

Serve with white rice or flat bread.

Recipe PDF