Venison Meatballs with Baby Eggplant

In the mood for meatballs? Well, this recipe is definitely worth a try!

Venison Meatballs with Baby Eggplant

You will need

  • 500g Venison mince or patties
  • 250g Baby eggplant (about 8), quartered
  • 2 Tins tomatoes
  • 3 Tbls Olive Oil
  • 7 Eggs
  • Salt and Pepper to taste
  • 1 Heaped tsp Coriander powder
  • ¼ tsp Cumin
  • ¼ tsp Cinnamon
  • 2 tsp Garlic, chopped
  • 6 small Leeks, finely sliced
  • ½ cup Red wine
  • ½ Tbs Sugar
  • ½ Tbls Fresh thyme
  • Fresh origanum for garnish

How to make it

  1. Pre-heat oven to 180°C.
  2. Lay egg plants face up on an oiled baking tray, drizzle with olive oil and bake for 25 minutes. Set aside.
  3. Mix the mince with the spices, 1 tsp garlic, 1 egg and season with salt and black pepper. Shape into little balls.
  4. Fry meatballs (in an oven proof pan) in a little oil until browned but not cooked through.
  5. Remove from the pan and set aside.
  6. Fry the leeks in the same pan until soft (about 5 minutes), add 1 tsp garlic and the thyme, fry for another minute.
  7. Add the red wine and tomatoes to the pan with some sugar, salt and pepper. Cook until the sauce thickens slightly.
  8. Arrange the meatballs and the egg plants in the tomato sauce.
  9. Break 6 eggs on top of the sauce, in between the meatballs.
  10. Bake uncovered in the oven for about 10 minutes until the eggs are cooked to your liking.
  11. Season with flake salt, black pepper and fresh origanum.

Serve with a starch of your choice, and enjoy!

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