Average: 0 (0 votes)
Active time
15 minutes
Total time
35 minutes
4 servings

1 jar (480 grams) grilled eggplant pulp

¼ cup olive oil

¼ cup lemon juice

salt, to taste

450g beef ground meat

½ teaspoon cumin

½ teaspoon sweet paprika

½ teaspoon ground allspice

2 tablespoons whole wheat bread crumbs

3 tablespoons parsley

½ cup yellow onion, finely chopped

3 tablespoons whole wheat flour

1 tablespoon vegetable oil

2 garlic cloves, minced

1 tablespoon tomato paste

3 cups tomato sauce

1 cup water

1 teaspoon oregano

Pepper, to taste

Parsley, finely chopped to garnish

  1. Scoop grilled eggplant pulp into a bowl and mix with olive oil, lemon juice, and salt. Set aside.
  2. Put meat in another bowl, and sprinkle with salt, cumin, paprika, allspice, bread crumbs and parsley. Add the onion and mix. Shape into small balls.
  3. Roll meatballs in flour. Heat vegetable oil in a large pot and add the meatballs to cook until browned on all sides. Remove from pot and set aside.
  4. Put garlic and tomato paste into same pot and cook for 1 minute. Stir in tomato sauce and add water. Season with oregano, salt, and pepper. Cover and let it simmer on medium heat for 5 minutes.
  5. Before serving, add meatballs to tomato sauce and simmer on low heat until warm. Sprinkle with parsley and serve with eggplant purée on the side.

Recipe and photo courtesy of Al Wadi Al Akhdar.


Calories: 440
Total Fat: 24g
Saturated Fat: 4.5g
Sodium: 660mg
Carbohydrate: 29g
Fiber: 4g
Protein: 28g

Yield: 4 servings

How'd it Taste?

Med Gal
How do,you cook the eggplant?
This recipe calls for pre-cooked grilled eggplant pulp! Our friends at Al Wadi sell this product, but you could also grill your own. Let us know how it turns out!

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