Baked Lebanese Meatballs with Aubergines and Tomatoes

AuberginesandMeatballs3I love recipes where I can just throw ingredients into a bowl and shove it in the oven allowing the flavors to fuse. This is a great simple dish that presents very well. You can cook it in advance and reheat before serving. It is designed for sharing.

We had this dish as a late lunch after having round around London all day looking for a suitable house to move to. I served this with some rocket salad, hummus and pita bread.

Source: adapted from Nada Saleh’s Seductive Flavours of the Levant

Baked Lebanese Meatballs with Aubergines and Tomatoes
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Lebanese
Serves: 4
  • 3 medium size aubergines, peeled and cut into slices
  • sea salt
  • extra virgin olive oil
  • 250 gr minced lamb (if you like more meat up the quantity to 450 gr)
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cinnamon
  • 6 large tomatoes sliced
  • 1 handful chopped parsley
  • more parsley to garnish
  1. Sprinkle aubergines with salt and leave in a colander for an hour to draw out the water and bitterness
  2. Brush each side of the aubergines with olive oil and then grill until golden brown. Set aside
  3. In a bowl mix together the spices and lamb. Shape into small flattish balls.
  4. In a large oven dish place a tomato slice, then an aubergine slice followed by a meatball.
  5. Repeat arranging them in a spiral.
  6. Place in the oven at about 180 degrees Celsius for 40 minutes.
  7. Sprinkle with some fresh parsley before serving.


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