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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.
Per Portion of 300g
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