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لبناني الطبق الرئيسي

Smoked Eggplant Meatballs in Tomato Sauce

0
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: here

1 g
For the meatballs:
1 Medium
Eggplant, peeled and diced
2 cups
Water
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 with Natural Herbs
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 with Natural Herbs
1 tsp
dried oregano

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Nutrition Value

Energy
510.43 kcal
Protein
22.35 g
Carbohydrates
46.04 g
Fats
26.77 g
Information per serving
Lets Cook

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.

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