INGREDIENTS

Smoked Eggplant Meatballs in Tomato Sauce with

  • For the meatballs:
  • 1 medium Eggplant
  • 2 cups Water
  • 500 g minced beef
  • 2 cups fresh breadcrumbs
  • 2 medium Onions
  • 6 cloves Garlic
  • 2 teaspoons dried oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon Chilli flakes
  • 1 cube MAGGI Chicken Stock
  • 1 cup Water
  • For the Sauce:
  • 2 teaspoons Olive oil
  • 1 small Onion
  • 4 cloves Garlic
  • 2 cans Tomatoes
  • 1 cup Water
  • 1 cube MAGGI Chicken Stock
  • 1 teaspoon dried oregano

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NUTRITIONAL INFORMATION

Smoked Eggplant Meatballs in Tomato Sauce with

  • Energy 370 (Kcal)
  • Protein 29 (g)
  • Total Fat 19 (g)
HOW TO PREPARE

Smoked Eggplant Meatballs in Tomato Sauce with

1
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.
2
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.
3
In a mixing bowl, combine Eggplant with Beef, Onion, Garlic, Bread Crumbs, Oregano, Black Pepper ,Chili Flakes.
4
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.
5
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.
6
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.
7
Place half the sauce in an ovenproof casserole dish, place slightly cooled meatballs over the sauce and pour over the remaining sauce.
8
Bake in oven at 175c for 10-15 minutes or until sauce starts bubbling.
9
Serve with white rice or flat bread.
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Smoked Eggplant Meatballs in Tomato Sauce with

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