Turkish eggplant stuffed meatballs


  • Eggplants 4 medium-sized
  • Ground beef 300 gr
  • Ground lamb 200 gr
  • Onion 1 big grated
  • Garlic 2 cloves grated
  • Bread crumbs 4 tablespoons
  • Parsley finely chopped
  • Salt - pepper - cumin - red pepper
  • Green pepper 1/2 finely chopped
For the sauce
  • Tomatoes 3 items grated
  • Garlic 1 clove
  • Salt - pepper
  • Olive oil 2 tablespoons
  • Sugar 1 pinch


Wash,dry and bake the eggplants.Peel the eggplants carefully so as not to cut off their stem and let them cool.In a deep bowl add the ground meat ( ask your butcher to ground the meat twice ) add all the ingredients and knead well.Divide the ground meat into 4 pieces,on some parchment paper roll each piece out,place in the middle of each piece an eggplant and wrap it wetting your hands to prevent sticking.Line the rolls in a greased roasting pan placing seam side down.Brush the meatballs with some olive oil and bake at 190 degrees for 45 – 50 minutes approximately until brown.In a saucepan add the grated tomatoes and all the remaining ingredients,boil until the sauce is thickened.Serve the eggplant stuffed meatballs warm accompanied with tomato sauce,you can also fry some green peppers and potatoes ( optionally ) and enjoy.

Comments are closed.