Eggplant meatballs

Who I am
Carlos Laforet Coll
@carloslaforetcoll
Author and references

Eggplant meatballs, here is the vegetarian recipe to prepare them crunchy and tasty even when cooked in the oven

How to prepare the eggplant meatballs, here is the step by step recipe to make them crunchy and tasty even when cooked in the oven

Le eggplant meatballs are a vegetarian main course fragrant and delicious. Rich in flavor, this one summer recipe to be served even at room temperature, it will surely conquer all diners, including children.



Crunchy on the outside, soft and velvety on the inside, eggplant meatballs are a dish full of flavor. Perfect to be consumed on the beach, these fragrant morsels can also be served in one apericena or in one cold buffet finger food. The eggplant meatballs can be fried in boiling oil or, as per our recipe, they can be baked in the oven without sacrificing flavor and crunchiness. The latter mode is to be preferred if you have to prepare them in advance: in fact, when cooked in the oven, the eggplant meatballs will remain firm and will not lose their crunchiness for several hours.



Index

Ingredients for eggplant meatballs

  • 2 aubergines (1,4 kg)
  • 2 medium eggs
  • 20 gr of salt
  • 220 gr of breadcrumbs
  • 100 gr of grated parmesan
  • 8 mint leaves
  • Preparation Time:
    20 minutes
  • Cooking time:
    25 minutes
  • Rest time:
    -
  • Dose:
    for 4 people
  • difficulty:
    low

Procedure for the eggplant meatballs:

  • lavare mint and aubergines, cut the ends of the aubergines and cut them into small pieces preferably of equal size,
  • boil freshly prepared aubergines in boiling water for five minutes,
  • passed which you drain and let them cool in a colander.
  • When the aubergines will be cold, combine them in a bowl together with the breadcrumbs, cheese, egg, salt and chopped mint leaves,
    mix everything mixing well,
  • Than we with your hands moistened with water, form small meatballs by simply working the dough between your palms,
  • breading the aubergines with additional breadcrumbs and place them in a pan lined with parchment paper and greased with extra virgin olive oil,
  • sprinkle on the surface the aubergines with more oil and cook them in a hot oven at 200 ° for about twenty-five minutes or in any case until perfectly golden.
  • Cooking when finished, take them out of the oven and, if you like, let them cool before serving.

How to store eggplant meatballs:

The eggplant meatballs, if they are left over, can be kept in the refrigerator in special airtight containers for a day



 

 

For other vegetable meatball recipes:

  • Meatballs millet, vegetables and turmeric
  • Spianaci meatballs and tofu
  • Courgette meatballs (10 variants)
  • Chickpea meatballs (10 variants)
  • Meatballs Bread
  • Spinach, potato and paprika meatballs
  • Meatballs with red lentils, tofu and spices
  • Meatballs millet and purple cabbage
  • Genoese minestrone meatballs
  • Quinoa and turmeric meatballs
  • Seitan and turmeric meatballs in a pizza crust
For other eggplant recipes:
  • Eggplant stuffed with pasta
  • Eggplant Parmigiana
  • Eggplant meatballs
  • Homemade eggplant cream
  • Breaded eggplant in the oven
  • Eggplant caponata (Sicilian)
  • Aubergines in oil
  • Stuffed eggplant
 Ilaria Zizza

 

add a comment of Eggplant meatballs
Comment sent successfully! We will review it in the next few hours.