Baked eggplant meatballs: the Calabrian recipe
Light and appetizing, baked eggplant meatballs are an easy recipe to make. They can be served as a tasty vegetarian main course or as appetizer.
Eggplant meatballs: ingredients for 6 orders
- 600 g of aubergines
- 100 g of breadcrumb + to taste for breading
- 1 egg
- 1 bunch of parsley
- 1 clove of garlic
- EVO oil
Eggplant meatballs: the recipe
Wash and dry the aubergines, remove the petiole and put them in a baking pan lined with baking paper, then cook them in a preheated oven at 200° for one hour. Let them cool down, remove the peel and cut them into pieces. Transfer the pulp to a fine-meshed strainer and press it to remove excess water. Then collect it in a bowl with the egg, breadcrumb, chopped garlic and parsley.
Add salt and pepper, season with nutmeg and mix the ingredients until the mixture is well homogeneous, then form with your hands many small balls. Place the meatballs on a plate with the breadcrumb and roll them so that they cover evenly.
Transfer them to a baking tray lined with baking paper, sprinkle with oil and bake in the already hot oven at 180° for about 40 minutes. Serve the eggplant meatballs hot or warm, enjoy your meal!