Smoked Eggplant Meatballs in Tomato Sauce

Grill the whole eggplant on an open fire (or in an oven) until the skin is nearly burnt and the flesh is soft to the touch. Set aside to cool, peel the skin and cut into 5 cm cubes.

Bring 2 cups of water to a boil. Add the eggplant pieces and cook for 3-4 mins. This will draw out all the bitter juices. Drain well, mash and allow to cool.

In a mixing bowl, combine the eggplant with beef, onion, garlic, breadcrumbs, oregano, black pepper, chili flakes and 1 cube MAGGI® Chicken Bouillon in water, and mix well. Make the eggplant/meat mixture into golf ball-sized balls and place in a large shallow pan about 2 cm apart.

Bake in a preheated 190°C oven for 15 to 20 mins until cooked and the top part is golden. Remove and allow to cool for 10 mins.

Meanwhile, sauté the onions and garlic in olive oil for 2 mins. Add MAGGI® Chicken Bouillon, water, crushed tomatoes and oregano, and simmer for about 15 to 20 mins.

Place half the sauce in an ovenproof casserole dish. Place the slightly cooled meatballs over the sauce and pour the remaining sauce.

Bake in an oven at 175°C for 10-15 mins or until the sauce starts bubbling.

Serve with white rice or flat bread.