|Meatballs with Smokey Eggplant Pulp|
Prep Time : 15m
Cook Time : 20m
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
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
Servings : 4
Scoop the Pulp of Grilled Eggplant in a bowl and mix with olive oil, lemon juice, and salt. Set aside.
In a bowl, sprinkle the meat with salt, cumin, paprika, allspice, breadcrumbs and parsley. Add the onion and mix. Make small balls.
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.
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.
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.
Source: Alwadi Alakhdar