Moroccan Inspired Meatballs with Eggplant in Tomato Sauce
This is one of those perfect wintery warming stew recipes. Moroccan inspired meatballs, with eggplant/aubergine in tomato sauce. Plenty of spices and flavors in this delicious, hearty stew, balanced with bulgur on the side.
It's not a traditional Moroccan recipe, but it really reminds me of a delicious Moroccan tagine. So I hope the flavors transport you to a warmer place! 🏝
If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!
Moroccan Inspired Meatballs with Eggplant in Tomato Sauce
Makes a generous portion for 4
2 cloves crushed garlic
1/2 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenne pepper
1/3 cup breadcrumbs
1 egg
A handful of fresh, finely chopped coriander or parsley
500g ground beef or lamb
1 large aubergine
700g of pureed tomato
250ml water
1 cup bulgur
6 sulphur-free dried apricots
Use a scissor in a cup to quickly chop up your coriander or parsley.
In a big bowl add the garlic, salt, cumin, coriander, cayenne pepper, breadcrumbs, egg, fresh parsley/coriander and the beef or lamb. Mix it all well together and get ready to get your hands dirty! Roll into small meatballs. I was able to get 20 meatballs out of this portion.
Wash an aubergine and chop off the top. Slice into rings, then stack and chop into small cubes. Try and make them as equal in size as possible.
Heat up a pot so it’s nice and warm. Add a drizzle of olive oil. Fry your meatballs so they are brown on all sides. This will add a nice rich flavor to the stew. Once the meatballs are browned, add the chopped aubergine, the pureed tomato and the water. Cover and simmer for 15 or so minutes. The aubergine will let off a lot of water in this process. Uncover and simmer for 15 more minutes. You can leave for longer if you want a richer flavor to develop.
Cook the bulgur according to the directions on the packet. Meanwhile, chop up your apricots finely. Once the bulgur is cooked, add the chopped apricots and mix.
You’re ready to serve! This is the perfect comfort bowl meal, so serve it up and garnish with some coriander or parsley.
Enjoy!
