ADVERTISEMENT
Introduction
Eggplant meatballs in tomato sauce are a traditional Italian dish that manages to combine simplicity and sophistication in a single bite. This dish, which has its roots in home cooking, is a celebration of the flavor and versatility of eggplant. In Italian kitchens, eggplants are often used in a variety of preparations, but meatballs in tomato sauce are one of the most popular and tasty ways to enhance their flavor.
Eggplant, a versatile vegetable rich in nutritional properties, is transformed into meatballs thanks to a preparation that combines simple but fundamental ingredients. The result is a dish that can serve as an appetizer, second course or main course, depending on your preferences and occasions. The combination of eggplant and tomato sauce creates a symphony of flavors that will not fail to conquer all palates.
Eggplant Meatballs Ingredients and Preparation
Main Ingredients
Eggplant: The base of the dish. To obtain well-structured and tasty eggplant meatballs, it is important to choose high-quality eggplants, preferably fresh and firm ones. The eggplants must be cut into pieces and cooked so that they become soft and easy to work with.
Stale Bread: To obtain the right consistency, it is essential to use stale bread or, if you prefer, breadcrumbs. The bread absorbs the excess liquid and helps to keep the meatballs compact.
Cheese: Grated cheese, such as Parmigiano Reggiano or Pecorino, adds flavor and richness to the meatballs. It is important to use a good quality cheese to ensure a deep and intense flavor.
Eggs: Eggs serve as a binder for the meatballs. They help to hold the ingredients together and give structure to the meatballs.
Garlic and Parsley: These fresh herbs are essential to add flavor to the meatballs. The garlic should be finely chopped and the parsley should be chopped, so that their aroma is evenly distributed.
Salt and Pepper: Essential for seasoning, salt and pepper should be adjusted according to personal taste. It is advisable to taste the mixture before forming the meatballs to ensure it is well balanced.
Preparation
Cooking the Eggplants: Start by cooking the eggplants. You can choose between different techniques: baked, grilled or fried. For a lighter option, baking is ideal. Preheat the oven to 200°C, cut the eggplants into cubes and place them on a baking tray lined with baking paper. Bake for about 20-25 minutes, or until the eggplants are soft and golden. If you prefer a more intense flavor, you can grill them, but keep in mind that this method can make the eggplants fattier.
Preparation of the mixture: Once cooked, let the aubergines cool and then mash them with a fork or a food mill to obtain a puree. Transfer the puree to a large bowl and add the crumbled stale bread, grated cheese, eggs, chopped garlic, parsley, salt and pepper. Mix the mixture well until you obtain a smooth dough. If the mixture is too liquid, add a little breadcrumbs until you reach the right consistency.
Forming the meatballs: With lightly greased hands, take portions of the mixture and form balls of about 3-4 cm in diameter. If you prefer, you can flatten them slightly to obtain a more flattened shape. Arrange the meatballs on a plate or baking sheet and let them rest for at least 30 minutes in the refrigerator. This step will help them maintain their shape during cooking.
Read more on next page
ADVERTISEMENT
