If you think that eating vegetables is boring and that you can not prepare rich and fun dishes, well let me tell you that you are wrong, today I bring you a reply that has nothing to envy to the Italian origin of this dish, with some delicious eggplants today we will prepare some meatballs, what? If some delicious and delicious meatballs, accompany me.

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this is one of those recipes that end up conquering those who refuse meatless meals. I personally like to eat vegetarian dishes, but this recipe goes beyond that.
And there are other good things: they can be frozen and are ideal to put directly frozen in a pot and make gratin meatballs or accompany them with rice, in just a few minutes!

Ingredients:

for 12 eggplant meatballs

♡ 1 large eggplant
♡ 1/2 cup grated cheese
♡ 1/2 cup breadcrumbs
♡ 1 egg white
♡ Garlic powder
♡ Salt
♡ Pepper

for the sauce

♡ 3 tomatoes
♡ 1 clove of garlic
♡ 2 tbsp. tomato purée
♡ Salt
♡ Pepper
♡ Mozzarella cheese

Aubergine meatballs recipe

will conquer all

1- Wash the aubergines and cut them into slices (similar to the cut they would make to make milanesas, along).
Place them in a bowl or container with coarse salt and let them rest for half an hour to remove the bitter taste. You'll see that the aubergines give off a little water, that's what we have to achieve! After 30 minutes we rinse them with plenty of water to remove the salt.

2 -Place the aubergines on paper napkins to dry them. It is important to dry the aubergines well as this will prevent our meatballs become watery and disassembled.
In a frying pan with olive oil, brown the eggplant slices for 1 minute per side.

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3- Process the aubergines with the salt, the grated cheese, the garlic powder and the breadcrumbs until you obtain an aubergine.

4- Transfer the pasta to a bowl or bowl and add an egg white. Mix with a spatula until it integrates: it will give you the feeling that it doesn't unite any more, but you will see that you insist it will be totally integrated into the pasta. By the way, if you have nuts you can add small pieces at this point, they will look amazing and give a crunchy texture to the eggplant meatballs!

5- Now let's form the eggplant meatballs. To do this we are going to wet our hands (which will prevent the paste from sticking) and form balls the size of a walnut or a little larger.

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6- Pass the meatballs through breadcrumbs making sure they are completely battered.
To cook them we are going to brown them on all sides in a pot with a jet of olive oil. It is not necessary to use too much oil as if they were going to fry, just a jet as seen in the video. You must be careful when placing the meatballs and turning them so that they do not break.

7- When they are golden on all sides remove the meatballs from the pot and set them aside.
In the same pot to use the bottom of cooking add a chopped clove of garlic, peeled and chopped tomato, a little salt and pepper and cook for a while. This is a kind of filet sauce.

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8- When the tomatoes are well cooked and change color to an intense red add two or three tablespoons of tomato puree. If you don't have mashed tomatoes, don't worry, it will still be delicious!
Add the meatballs to the sauce and place slices of mozzarella cheese on top.
Cover the pan and wait for 5 minutes until the cheese is well melted. Enjoy!

Thank you for reading 😊

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