Eggplant with Meatballs (Borani Bademjan)
Summary
This Mideast-inspired stew features turmeric-spiced meatballs plus eggplant, tomatoes, and bell peppers for a veggie-packed meal. Serve with whole-grain pita, naan, or lavash to soak up every last bite.
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- Prep time
- 15 min
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- Cook time
- 40 min
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- Servings
- 6 Servings
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- Serving size
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1 cup vegetables with 5 meatballs
Ingredients
Ingredients
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canola oil
- 1/3 cup
- 1/3 cup
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garlic (crushed)
- 1 clove
- 1 clove
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diced green bell pepper
- 1/2 cup
- 1/2 cup
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eggplant (peeled and cut into bite-sized pieces)
- 2
- 2
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lean ground beef
- 1 lbs
- 454 g
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turmeric
- 1 tsp
- 1 tsp
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lemon pepper
- 1 tsp
- 1 tsp
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salt-free all-purpose seasoning blend, such as Ms. Dash
- 1 tsp
- 1 tsp
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canned crushed tomatoes
- 1 cup
- 1 cup
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water
- 2 cup
- 2 cup
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Directions
Directions
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In a nonstick skillet, heat oil and sauté garlic and bell pepper. Remove and set aside.
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In the same oil, sauté eggplant on both sides until browned. Remove and set aside.
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In a bowl, mix ground beef with onion, turmeric, lemon pepper, and seasoning blend. Form the mixture into 30 small meatballs.
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Brown meatballs at low temperature in the nonstick skillet.
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Add sautéed eggplant, garlic, bell pepper, crushed stewed tomatoes and water to meatballs. Let simmer on low heat for 30 minutes.