{:fr}Boulettes d`aubergine{:} - Un petit Oiseau dans la Cuisine

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Veggie eggplant "meatballs"
Veggie eggplant "meatballs"
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l Switch language for recipe in French l
How about vegetarian "meatballs" to change from traditional meatballs? These eggplant meatballs are perfect to accompany a dish
of pasta in a delicious tomato sauce. A real Italian food ! The veggie "meatballs" are baked to avoid adding extra fat, a recipe rich in
flavor and very easy.
Veggie eggplant "meatballs"
For 4 servings, 20 balls
Temps de préparation: 15 min, temps de cuisson: 30 min
Ingredients
- 2 unpeeled eggplant, cut into 1-inch pieces
- 1/2 tbsp olive oil + 1 tbsp for tomato sauce
- 2 tbsp chopped basil, plus leaves for garnish
- 1 1/2 cups breadcrumbs
- 1 egg
- 60g grated parmesan
- 1 tbsp chopped flat-leaf parsley
- 1 can of tomato pulp
- 1 tsp granulated sugar
- Salt and pepper
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PREPARATION
- Heat the oven to 190°C.
- Coat a baking sheet with a parchment paper.
- Dice the eggplants.
Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water.
Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes
- Transfer to the bowl of a food processor and pulse a few times.
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Transfer to a bowl and add bread crumbs, beaten egg, parmesan, parsley, garlic and chopped basil into the eggplant. Season with
1/2 teaspoon kosher salt and 1/8 teaspoon of pepper.
- Form the eggplant mixture into balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until
firm and browned, about 20 to 25 minutes.
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Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the
meatballs with basil leaves and serve with ricotta cheese if desired.
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Serve on a pasta dish and sprinkle with fresh basil and grated parmesan.
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