Those traditional are based on minced meat, but there are infinite varieties of meatballs! In addition to meat, you can in fact choose different ingredients and use a variety of fish, a vegetable, a cereal, a legume, or alternatively mix them together.
Quste eggplant meatballs they include in their mixture a few easily available elements that make this recipe practical, delicious and also economical.
A versatile dish which can be served as starter, as side or a sweet tooth second course of vegetables vegetarian. For a version of the vegan meatballs, however, you can consult the recipe for lentil and rice balls.
The eggplant meatballs they are prepared in a quarter of an hour and fry in just 10 minutes; if desired they can contain a tasty filling of cheese, an idea that enriches this simple recipe and makes it even more inviting.
If you prefer a “light” version of this recipe, however, you can avoid frying and cook them baked eggplant meatballs with a little oil.
OTHER TASTY RECIPES: Meatballs with basil, Appetizer of meatballs and spaghetti in fork, Tuna and chickpea meatballs
How to prepare: Eggplant meatballs
Wash the aubergines thoroughly. Peel them and cut the pulp into large pieces. Cook the aubergines in a saucepan with very little water. When they are cooked, let them cool completely.
Add to the aubergine pulp, egg, salt, pepper, parmesan and wet and squeezed stale bread. If you prefer, you can add spices such as thyme or basil. Mix everything with a spoon.
Prepare the eggplant meatballs, passing them first in the egg and then in the breadcrumbs. Fry the meatballs in plenty of oil for frying. Serve hot.