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Eggplant with Meatballs (Borani Bademjan)
15 min prep time
40 min cook time
6servings
Recipe by
DaVita
Photo by
DaVita
How to Make Eggplant with Meatballs (Borani Bademjan)
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.
15 min prep time
40 min cook time
6servings
1 cup vegetables with 5 meatballs
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Step-By-Step Instructions:
- In a nonstick skillet, heat oil and sauté garlic and bell pepper. Remove and set aside.
- In the same oil, sauté eggplant on both sides until browned. Remove and set aside.
- In a bowl, mix ground beef with onion, turmeric, lemon pepper, and seasoning blend. Form the mixture into 30 small meatballs.
- Brown meatballs at low temperature in the nonstick skillet.
- Add sautéed eggplant, garlic, bell pepper, crushed stewed tomatoes and water to meatballs. Let simmer on low heat for 30 minutes.
Nutrition facts
6 Servings
-
Serving Size
1 cup vegetables with 5 meatballs
- Amount per serving Calories 280
-
Total Fat
20g
- Saturated Fat 4g
- Trans Fats 0.5g
- Cholesterol 50mg
- Sodium 150mg
-
Total Carbohydrate
12g
- Dietary Fiber 4g
- Total Sugars 6g
- Added Sugars 0g
- Protein 17g
- Potassium 645mg
- Phosphorous 185mg
Ingredients
canola oil
1/3 cup
garlic (crushed)
1 clove
diced green bell pepper
1/2 cup
eggplant (peeled and cut into bite-sized pieces)
2
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
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