Le Eggplant meatballs are a tasty finger food perfect for enriching the buffet or for a happy hour with friends! Small and tasty, a mix of softness and crunchiness, perfect to serve as a vegetarian alternative to classic meatballs. There are many Italian regions that claim paternity, but it is certainly about a recipe that belongs to southern cuisine.
The ingredients
To make this recipe you will need:
800 g of aubergines, 150 g of breadcrumbs, 150 g of grated rodez, 1 egg, salt to taste, chopped mint and chopped basil at your leisure.
How to prepare aubergine meatballs
To prepare the aubergine meatballs, first of all it is necessary wash them, remove the peel and cut them into small squares, so that they cook more easily.
Fill a pan with water, salt it and bring to the boil, then pour in the aubergine pieces.. It is necessary to turn them often so that they cook evenly and, when they are soft, drain them and let them rest until they coolo.
Once they are cold they must be mash well with your hands until you obtain a uniform mixture.
At this point they can add the egg, mint and basil, salt, breadcrumbs and cheese. Mix everything together and form meatballs, turn them in the breadcrumbs and dip them in boiling oil a few pieces at a time. When they are golden brown on all sides, place them on absorbent paper so that the excess oil is eliminated.
Baking in the oven
Place the meatballs on a tray, top with a layer of tomato sauce and cover them with the same sauce. Sprinkle the meatballs with grated rodez and bake at 200° for 15-20 minutes.
Buon appetito!
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