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Smoked Eggplant Meatballs in Tomato Sauce Recipe

Smoked Eggplant Meatballs in Tomato Sauce

Red Meat


Total Time : Serves 6
Medium

HOW TO PREPARE Smoked Eggplant Meatballs in Tomato Sauce Recipe

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

Bring 500ml of water to boil and add Eggplant pieces and cook for 3-4 min. this will draw out all bitter juices. Drain well, mash and allow to cool.

In a mixing bowl, combine Eggplant with Beef, Onion, Garlic, Bread Crumbs, Oregano, Black Pepper ,Chili Flakes.

Dissolve 1 MAGGI Chicken Stock cube in 60ml of Hot water and stir into the beef and eggplant mixture and mix well. Form the mixture into golf ball-sized balls and place in a large shallow pan about 2cm apart.

Bake in a preheated 190c oven for 15 to 20 minutes until cooked and top part is golden. Remove and allow to cool for 10 minutes.

Meanwhile sauté the Onions and Garlic in Olive Oil for 2 minutes. Add crushed Tomatoes, 1/2 cup Water and the remaining MAGGI Chicken stock, Oregano and simmer for about 15 to 20 minutes.

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

Bake in oven at 175c for 10-15 minutes or until sauce starts bubbling.

Serve with white rice or flat bread.

Nutritional Information For Smoked Eggplant Meatballs in Tomato Sauce Recipe

Per Portion of 300g

Energy : 370.00 Kcal
Protein : 29.00 g
Carbohydrate : 30.00 g
Fats : 19.00 g

Your Grocery List

  • For the meatballs:

  • 1 medium eggplant or 250 g
  • 2 cups water or 500 ml
  • 500 g minced beef
  • 2 cups fresh breadcrumbs or 150 g
  • 2 medium onions or 200 g, finely chopped
  • 6 cloves garlic, finely chopped
  • 2 teaspoons dried oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon chilli flakes
  • 1 cube MAGGI® Chicken Stock Bouillon Cube or 10 g
  • ¼ cup water or 60 ml, hot
  • For the sauce:

  • 2 tablespoons olive oil
  • 1 small onion or 50 g, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 cans tomatoes or 800 g, crushed
  • ½ cup water or 125 ml, hot
  • 1 cube MAGGI® Chicken Stock Bouillon Cube or 10 g
  • 1 teaspoon dried oregano

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