Italian meatballs with eggplant puree & tomato salsa

A fresh and tasty meal idea.

  • 45 mins cooking
  • Serves 4
  • Print
Pre-made meatballs served with a fresh salsa, creamy eggplant puree and pita bread make a quick and easy dinner.


  • 2 medium eggplants (460g)
  • 500 beef and lamb italian-style meatballs
  • 2 cloves garlic, quartered
  • 2 tablespoons tahini
  • ¾ cup (200g) greek-style yoghurt
  • 2 tablespoons lemon juice
  • 100 grams rocket (arugula) leaves
  • 2 tablespoons olive oil
  • 4 pitta pocket breads (340g), warmed
  • 1 lemon (140g), cut into wedges
Tomato salsa
  • 3 medium tomatoes (450g), chopped coarsely
  • ¼ cup finely chopped fresh mint
  • 2 tablespoons finely chopped fresh flat-leaf parsley


  • 1
    Cut eggplant in half lengthways. Using a small knife, cut a criss-cross pattern on the cut side. Cook eggplant, cut-side down, on a heated oiled grill plate (or grill pan or barbecue), for 10 minutes or until tender and soft. Cool slightly.
  • 2
    Cook meatballs on same grill plate, turning, for 10 minutes or until browned all over and cooked through. Remove from grill; cover to keep warm.
  • 3
    Using a spoon, scoop eggplant flesh from skin. Discard skin. Blend or process eggplant flesh with garlic, tahini, yoghurt and juice until almost smooth; season to taste.
  • 4
    Make tomato salsa. Combine ingredients in a medium bowl; season to taste.
  • 5
    Serve meatballs with eggplant puree, rocket and salsa; drizzle with oil. Accompany with pitta and lemon wedges.

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