Smoked Eggplant Meatballs in Tomato Sauce

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A balanced menu provides a variety of food groups and key nutrients.

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Room for Balance Improvement (0 - 44)

This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

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.

What is the energy content breakdown?

Protein

22.4g / 17%

Carbohydrates

45.6g / 35%

Fats

27.4g / 48%

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.

Nutritional tips

Unleash your creations with MAGGI's delicious and healthy products. Did you know that adding vegetables and vegetables at the last step of cooking will help vegetables retain their natural color and nutrients?
Did you know that adding vegetables and vegetables at the last step of cooking will help them retain their natural color and nutrients?
Remember to supplement Vitamin C from oranges, pineapples, lemons to help the body metabolize iron This dish has enough salt and cooking oil needed to give you a healthy and delicious meal! You don't need anything extra!

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Smoked Eggplant Meatballs in Tomato Sauce

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Lebanese Family Main course

Smoked Eggplant Meatballs in Tomato Sauce

Name: Smoked Eggplant Meatballs in Tomato Sauce
Prep time: PM0.00T
Cook time: PM45.00T
Total time: PM45.00T
Cuisine: Lebanese

(1)

45Min

Easy

Ingredients

6 Servings

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

Energy

511.26 kcal

Protein

22.39 g

Carbohydrates

45.55 g

Fats

27.43 g

Information per serving

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.

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.

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.

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.

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.

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.

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.

Step 7 of 8

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

Step 8 of 8

Serve with white rice or flat bread.

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Smoked Eggplant Meatballs in Tomato Sauce

Smoked Eggplant Meatballs in Tomato Sauce

Smoked Eggplant Meatballs in Tomato Sauce

Ingredients

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