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Meatballs with Smokey Eggplant Pulp

  • Cuisine: Middle Eastern
  • Course: Main Course
  • Skill Level: Intermediate
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 20m
A middle eastern recipe with meatballs and smokey eggplant.


  • 1 / 480g jar Al Wadi Al Akhdar Pulp of Grilled Eggplant
  • ¼ cup Al Wadi Al Akhdar olive oil
  • ¼ cup lemon juice
  • Salt and pepper, to taste
  • 450g beef ground meat
  • 1 tsp salt
  • ½ tsp cumin
  • ½ tsp sweet paprika
  • ½ tsp ground allspice
  • 2 tbsp breadcrumb
  • ½ cup yellow onion, finely chopped
  • 3 tbsp parsley
  • 3 tbsp flour
  • Vegetable oil
  • 2 garlic cloves, minced
  • 1 tbsp Al Wadi Al Akhdar tomato paste
  • 3 cups Al Wadi Al Akhdar tomato passata
  • 1 tsp oregano
  • 1 cup water
  • Parsley, finely chopped to garnish

Step 1

Scoop the Pulp of Grilled Eggplant in a bowl and mix with olive oil, lemon juice, and salt. Set aside.

Step 2

In a bowl, sprinkle the meat with salt, cumin, paprika, allspice, breadcrumbs and parsley. Add the onion and mix. Make small balls.

Step 3

Roll meatballs in flour. Heat oil in a large pot and add the meatballs to cook until browned on all sides. Remove from pot and set aside.

Step 4

Drop in same pot garlic and tomato paste and cook for 1 minute. Stir in tomato sauce. Add water. Season with oregano, salt and pepper. Cover and let it simmer on medium heat for 5 minutes.

Step 5

Before serving, add meatballs to tomato sauce and simmer on low heat to warm. Sprinkle with parsley and serve with eggplant purée on the side.

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