The eggplant meatballs, as well as I really like them, I find them very versatile. Depending on the shape and size we give it, we can use them as a main course or side dish, up to insert them in an aperitif or as an appetizer. We can also use them in lasagna or baked pasta, instead of meatballs.
Ingredients for 4 people: 800 grams of eggplant, 2 eggs, 40 grams of breadcrumbs, 2 sprigs of parsley, 40 grams of flour, or another 40 grams of breadcrumbs.
Preparation: Cut the aubergines into pieces and put them in salt for an hour. Squeeze and fry them. Leave to cool. Lightly chop the aubergines and add the chopped parsley, a pinch of pepper, eggs and breadcrumbs.
Mix and form the meatballs. Flour and fry.
If you don't want to use flour, bread them with breadcrumbs.
If you want to make it lighter, the first cooking of aubergines can be done in the oven, rather than fried. The same goes for the second frying, the meatballs, once ready, can be cooked in the oven for 20 minutes at 180 degrees.
