Baked Eggplant Kebab with Meatballs
A comforting one-tray bake of tender roasted eggplant and juicy meatballs, finished in a light tomato sauce. No deep frying — just easy oven baking.
Ingredients
Meatballs:
- 3 eggplants similar size, elongated
- 200 g minced meat
- 1 onion grated
- 2 garlic cloves grated
- 1 egg
- 5 tbsp breadcrumbs or soft inside of stale bread
- ¼ bunch parsley chopped
- 1 tsp baking soda
- Cumin black pepper, pepper, salt (to taste)
Sauce:
- 1 tbsp tomato sauce/paste
- 4 tbsp liquid oil
- 1 cup water
Instructions
- In a large bowl, mix the minced meat, grated onion, garlic, egg, breadcrumbs, parsley, baking soda, and spices. Knead until well combined.
- Cover and rest the meatball mixture in the fridge for 20–30 minutes.
- Shape the mixture into small meatballs, oiling your hands lightly to prevent sticking. Set aside.
- Slice the eggplants and soak them in salted water for 15–20 minutes. Drain and pat dry.
- Toss the eggplant slices with powdered pepper, salt, and liquid oil.
- Arrange the meatballs and eggplant slices alternately on a baking tray.
- In a small saucepan, simmer the tomato sauce, oil, and water for a few minutes, then pour evenly over the tray.
- Cover with oiled baking paper and bake at 190°C (375°F) for 35–45 minutes, until the eggplant is golden and tender.
- Remove the paper for the last few minutes for extra color, then serve warm.
Notes
- Pat the eggplant dry after soaking so the seasoning sticks properly.
- Can be made ahead: prep meatballs and eggplant a day in advance, then assemble and bake.