By Ewoud Ruesink
Roasted Eggplant & Lamb Meatballs with Tomatillo-Pepper Sauce an
17 steps
Prep:15minCook:45min
Updated at: Mon, 01 Sep 2025 15:53:55 GMT
Nutrition balance score
Great
Glycemic Index
64
Moderate
Glycemic Load
35
High
Nutrition per serving
Calories577.3 kcal (29%)
Total Fat30.2 g (43%)
Carbs54.7 g (21%)
Sugars10.3 g (11%)
Protein24.4 g (49%)
Sodium415.1 mg (21%)
Fiber10.8 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1eggplant
1red bell pepper
4tomatillos
5potatoes
medium
1garlic clove
1 handfulfresh coriander
Purple basil
optional, for garnish
400gground lamb
or beef
1 Tbsphot sauce
1 Tbspmustard
1 Tbspapple cider vinegar
1 Tbsptahini
or full-fat yogurt
olive oil
salt
pepper
1 Tbspground cumin
½ tspcinnamon
½ tspsmoked paprika
2onions
medium
Instructions
Mise en Place:
Step 1
Wash and quarter potatoes
Step 2
Halve the red pepper and tomatillos, peel garlic
Step 3
Finely chop coriander and celery
Step 4
Boil water for potatoes
Step 5
Preheat oven to 200°C (392°F)
Step 6
Set out spices and condiments
Step 7
Prepare a blender or immersion blender
Cooking:
Step 8
Roast halved pepper, tomatillos, and garlic at 200°C
Step 9
Boil potatoes in salted water
Step 10
Mix meat with cumin, cinnamon, salt, pepper → roll into meatballs
Step 11
Sear meatballs in a pan until browned and cooked through (10 min)
Step 12
Blend roasted vegetables with mango hot sauce → make warm sauce
Step 13
Mix tahini or yogurt with a bit of salt and lemon (if you like)
Step 14
Drain potatoes, toss with mustard, vinegar, oil, celery, and coriander
Plating:
Step 15
Base: spoon of warm tomatillo-pepper sauce
Step 16
Center: 3–4 meatballs per person
Step 17
Side: warm potato salad with coriander
Notes
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0 disliked
Delicious
Easy
Fresh
Go-to
Moist
