Eggplant with Meatballs (Borani Bademjan)

Eggplant with Meatballs (Borani Bademjan)
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: DaVita.
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.
  • Prep time
    15 min
  • Cook time
    40 min
  • Servings
    6 Servings
  • Serving size
    1 cup vegetables with 5 meatballs
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 cup vegetables with 5 meatballs
  • Amount per serving Calories 280

  • Total Fat 20g
    • Saturated Fat 4g
    • Trans Fat 0.5g
  • Cholesterol 50mg
  • Sodium 150mg
  • Total Carbohydrate 12g
    • Dietary Fiber 4g
    • Total Sugars 6g
    • Added Sugars 0g
  • Protein 17g
  • Potassium 645mg
  • Phosphorus 185mg


  • canola oil
    1/3 cup
  • garlic (crushed)
    1 clove
  • diced green bell pepper
    1/2 cup
  • eggplant (peeled and cut into bite-sized pieces)
  • lean ground beef
    1 lbs
  • turmeric
    1 tsp
  • lemon pepper
    1 tsp
  • salt-free all-purpose seasoning blend, such as Ms. Dash
    1 tsp
  • canned crushed tomatoes
    1 cup
  • water
    2 cup


  1. In a nonstick skillet, heat oil and sauté garlic and bell pepper. Remove and set aside.

  2. In the same oil, sauté eggplant on both sides until browned. Remove and set aside.

  3. In a bowl, mix ground beef with onion, turmeric, lemon pepper, and seasoning blend. Form the mixture into 30 small meatballs.

  4. Brown meatballs at low temperature in the nonstick skillet.

  5. Add sautéed eggplant, garlic, bell pepper, crushed stewed tomatoes and water to meatballs. Let simmer on low heat for 30 minutes.