Ingredients
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1 large shallot
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1 lb 85% lean ground beef
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3 tsp garam masala
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1 egg
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1 small eggplant
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2 tbsp olive oil
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1 tbsp minced garlic
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1 (15 oz) can chickpeas
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1 (28 oz) can crushed tomatoes
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1 baguette, for serving
Steps
1
Finely chop the shallot. To a medium bowl, add shallot and mix with the ground beef, 2 tsp garam masala, and egg. Season with salt and pepper. Mix and form into 1½-inch balls.
2
Cut the eggplant into ½-inch cubes. In a large pot, heat 1 tbsp oil on medium-high and cook the garlic 1 min., stirring. Add the meatballs and cook 3–4 min., until golden brown on both sides. Transfer meatballs to a plate. Drain and rinse the chickpeas.
3
To pot, add remaining 1 tbsp oil and eggplant. Cook 3 min., stirring. Stir in the tomatoes, chickpeas, remaining 1 tsp garam masala, and ¼ cup water. Season with salt and pepper. Heat to boiling on high. Reduce heat to medium-low. Place meatballs in tomato sauce and cover pot. Simmer 10 min., until meatballs are cooked through.
4
Divide between 4 bowls. Serve with baguette.
Sunday prep steps:
1
Finely chop shallot. Combine with ground beef, egg, 2 tsp garam masala, salt, and pepper. Form into meatballs.
2
In large pot, cook garlic in oil 1 min. and brown meatballs 3 min. Transfer meatballs to plate. Drain and rinse chickpeas. Cut eggplant into small cubes.
3
To pot, add remaining oil and eggplant and cook 3 min. Stir in tomatoes, chickpeas, remaining 1 tsp garam masala, and ¼ cup water. Reduce heat. Add meatballs and simmer, covered, 10 min., until meatballs are cooked.
15 min. before ready to serve:
1
In pot, heat meatball mixture on medium until simmering and hot, about 10–15 min., stirring occasionally. Add more water if mixture is too dry. Serve with baguette.
