Eggplant Meatballs
We start by preparing the eggplants, the main ingredient of our recipe. We take a baking tray and place a sheet of aluminum foil on top to facilitate later cleaning. Then, we take care of the eggplants: we wash them well and prick them all over with a fork. This step is essential as it allows steam to escape during baking, thus preventing the eggplants from bursting. We brush the eggplants with a little olive oil, sprinkle salt, and place them in the preheated oven at 200°C (400°F). They will bake for 40-45 minutes until the flesh becomes soft and meaty. Once the eggplants are baked, we let them cool down very well, then we start peeling them. It is important to let them drain for 30 minutes to remove excess water, which will help us achieve a better consistency. After draining, we can use a wooden board to chop them. In my case, I opted to mash them with a fork, which gives them a pleasant texture. At this stage, we add an egg, salt, and pepper to taste. Here comes a special ingredient: grated parmesan. I also added three tablespoons of goat mozzarella, a cheese made from goat's milk that adds a unique and creamy taste to our dish. We mix all the ingredients well with the help of the fork until we obtain a homogeneous composition. The next step is to form the patties. We take portions of the mixture and roll them in breadcrumbs to give them a crispy crust when frying. We shape them as desired, they can be round or oval, depending on preferences. In a pan, we heat the oil and fry the patties for 3-4 minutes on each side until they become golden and crispy. After taking them out of the pan, we let them drain on a paper towel to remove excess oil. These eggplant patties are perfect as an appetizer, but they can also be served as a main dish alongside a fresh salad or a yogurt sauce. Enjoy your meal!
Ingredients
- 2 medium eggplants
- 1 egg
- 3 tablespoons grated parmesan (or other cheese)
- salt
- pepper
- breadcrumbs
- oil for frying (I used corn oil)
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