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Eggplant with Meatballs (Borani Bademjan)

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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:

  1. In a nonstick skillet, heat oil and sauté garlic and bell pepper. Remove and set aside.
  2. In the same oil, sauté eggplant on both sides until browned. Remove and set aside.
  3. In a bowl, mix ground beef with onion, turmeric, lemon pepper, and seasoning blend. Form the mixture into 30 small meatballs.
  4. Brown meatballs at low temperature in the nonstick skillet.
  5. Add sautéed eggplant, garlic, bell pepper, crushed stewed tomatoes and water to meatballs. Let simmer on low heat for 30 minutes.
CKD Dialysis
CKD Non-Dialysis
Kidney-Friendly
Low Carb
Indian
Main Dish
Dinner
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Nutrition facts

6 Servings



  • Serving Size

    1 cup vegetables with 5 meatballs


  • Amount per serving



    Calories





    280

  • % Daily value*

  • Total Fat
    20g

    26%

    • Saturated Fat
      4g

      20%
    • Trans Fats
      0.5g

  • Cholesterol
    50mg

    17%

  • Sodium
    150mg

    7%

  • Total Carbohydrate
    12g

    4%

    • Dietary Fiber
      4g

      14%
    • Total Sugars
      6g
    • Added Sugars
      0g

      0%

  • Protein
    17g

  • Potassium
    645mg
    14%

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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