HomeCookingEggplant meatballs

Eggplant meatballs

They are delicious with pasta, vegetables or simply alone


• 2 eggplants 600 g

• 2 garlic cloves

• 50 g of dried tomato

• 50 g breadcrumbs

• 50 g of all-purpose wheat flour

• Salt and freshly ground black pepper

• Extra virgin olive oil


We start the eggplants in half lengthwise and make some diagonal cuts on the inside. We salt it and sprinkle it with olive oil and place the 2 cloves of sliced ​​garlic on top. We bake this for 20 minutes at 200º.

After this time we remove it from the oven and leave it for a few minutes for the eggplants to cool. With the help of a spoon, we remove the roasted interior “meat”, leaving the skin. We put this in the chopper along with the roasted garlic and the dried tomatoes, until we get a lumpy texture, we put it in a bowl and we add the breadcrumbs and mix well, we test the salt level, if necessary we add a little. And optionally, a little freshly ground black pepper goes very well.

With this mixture we make meatballs of the size we prefer and coat them in flour. We repeat the process with the rest. Fry back and forth in plenty of extra virgin olive oil until golden brown on both sides. We remove on absorbent paper.

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