Turkey Meatballs in Tomato-Olive Sauce with Roasted Eggplant and Rice

Instructions

1. 1

   Cook the rice

   Rinse the rice under cold water and put it in a pot with 420 ml water and 2 g salt. Bring to a boil, cover, and cook over the lowest heat for 12 minutes. Remove from the heat and leave covered while you prepare the rest of the meal.

   
2. 2

   Roast the eggplant

   Preheat the oven to 220 °C. Cut the eggplant into roughly 2 cm cubes and toss with 15 ml olive oil and 1 g salt. Spread it in a single layer on a baking sheet and roast for 20 to 22 minutes, turning the cubes halfway through. The edges should be browned and the insides tender.

   
3. 3

   Shape the turkey meatballs

   Mix the ground turkey with the egg, breadcrumbs, ground cumin, 10 g finely chopped parsley, 2 g salt, and half the black pepper. Divide the mixture into 12 equal meatballs. Dice the bell pepper, finely chop the onion, and mince the garlic.

   
4. 4

   Brown the meatballs and prepare the sauce

   Heat 15 ml olive oil in a large skillet over medium-high heat. Brown the meatballs for 6 to 8 minutes, turning them regularly so they brown on several sides; they do not need to be fully cooked through yet. Transfer them to a plate. Add the onion and bell pepper to the same skillet and cook for 4 minutes. Stir in the garlic, smoked paprika, and remaining black pepper, and cook for 30 seconds, stirring. Add the tomatoes, 100 ml water, olives, and 1 g salt. Return the meatballs to the skillet and simmer, partially covered, for 12 to 15 minutes, until they are fully cooked through and the sauce has thickened slightly.

   
5. 5

   Finish and serve

   Stir the lemon juice and remaining 10 g chopped parsley into the sauce. Taste: the tomatoes and lemon should add a fresh acidity, and the olives should provide saltiness; if needed, adjust with the remaining 1 g salt. Fluff the cooked rice with a fork. Serve with the turkey meatballs, sauce, and roasted eggplant.