These eggplant meatballs were for many years the easiest way for Javi to eat eggplant, to the point where they became his favorite meatballs.
They are very easy to prepare with very simple ingredients that you surely have at home and they are delicious. I love serving them with white rice but they are also great with couscous.
Ingredients
For the eggplant meatballs:
- 2 aubergines
- 100 g breadcrumbs
- 50 g of Grana Padano
- 1 egg
- 1 clove of garlic
- Parsley
- Salt
- Black pepper
- Extra virgin olive oil
For the tomato sauce:
- 400 g crushed tomato
- 1 onion, chopped
- 1 clove of chopped garlic
- Extra virgin olive oil to taste
- Salt
- Black pepper
- Basil
Directions
Chop the eggplants. We sauté them in the pan in a little oil until they are very tender.
We transfer them to a bowl and let them cool. Once cold, add the rest of the ingredients and mix by hand. We form balls and pass them through the pan so that they brown slightly on the outside.
In the same pan we brown the garlic and onion. We add the tomato and basil. Adjust the salt and pepper and let it cook for 5 minutes. Add the meatballs and let them cook for about 10-15 minutes, turning the pan from time to time.
We serve very hot.
Tips and Tricks
- We can accompany it with couscous or rice
- They freeze very well although I warn you that they will fly when you make them
- Preparation time: 30 minutes
- Difficulty: easy
- Servings: 3
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