Aubergine Meatballs

Its surprising how eggplant (Aubergine) can elevate the taste of something simple as meatballs. This Middle-eastern Aubergine Meatballs recipe is definitely a must try. #HappyCookingToYou

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  • Baigan (Aubergine) round 2 medium
  • Lamb or Beef qeema (Mince) 250 gms
  • Bread slice 1-2
  • Pyaz (Onion) chopped ½ Cup
  • Fresh parsley 1-2 tbs
  • Makhan (Butter) 1 tbs
  • Kali mirch (Black pepper) crushed 1 tsp
  • Lehsan paste (Garlic paste) ½ tsp
  • Zeera powder (Cumin powder) 1 tsp
  • Namak (Salt) ½ tsp or to taste
  • Garam masala powder ½ tsp
  • Cooking oil for frying
  • Cooking oil 3 tbs
  • Tamatar (Tomatoes) chopped 3-4 medium
  • Lehsan (Garlic) chopped 1 tsp
  • Tomato puree 1-2 tbs
  • Zeera powder (Cumin powder) 1 tsp
  • Kali mirch (Black pepper) crushed ½ tsp
  • Garam masala powder ½ tsp
  • Chicken stock cube 1
  • Pani (Water) 1 Cup or as required
  • Namak (Salt) ¼ tsp or to taste
  • Pani (Water) 2 tbs or as required
  • Hara dhania (Fresh coriander) chopped


Fire roast or char whole aubergine with skin over high flame until skin is burnt and remove roasted black or charred skin.

In chopper,add roasted aubergine,lamb or beef mince,bread slice,onion,fresh parsley,butter,black pepper crushed,garlic paste,cumin powder,salt,garam masala powder and chop until well combined and refrigerate for 30 minutes.

Grease hands with cooking oil,take a mixture and make meat balls of equal sizes (makes 24-26).

In frying pan,heat cooking oil and fry meat balls on low flame until brown & set aside.

In pot,add cooking oil,tomatoes,garlic and mix well.

Add tomato puree,cumin powder,black pepper crushed,garam masala powder,chicken stock cube and mix well for 2 minutes.

Add water,mix and bring it to boil.

Add salt and mix well.

Cover and cook on low flame for 15 minutes.

Mash it with the help of the masher,add water and mix well.

Now add fried aubergine meat balls,cover and cook on low flame for 2-3 minutes.

Garnish with fresh coriander & serve!

Recipe By: Sameen Moiz

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