Eggplant and lentil meatballs

Name: Eggplant and lentil meatballs - Gianina G.
Ingredients: 1 cup red lentils (150 g) 1 medium eggplant 1 bunch chopped parsley 1 small onion finely chopped 2 green onions; chopped 2 eggs 100 g grated smoked cheese 3; 4 cloves of crushed garlic 3; 4 tablespoons breadcrumbs + breadcrumbs for frying salt; pepper oil for frying

Appetizers - Eggplant and lentil meatballs by Gianina G. - Recipia

Lately, I've been cooking more often without meat, so I came up with a version of lentil and eggplant patties. It's the kind of recipe that doesn't pose many problems; the ingredients are easy to find and don't require complicated techniques. What I like most is that I can quickly fry them or bake them if I want something lighter. Quick Info Total time: about 1 hour Preparation time: 20 minutes Cooking time: 15 minutes boiling lentils + 15-30 minutes frying/baking Servings: 4 Difficulty: easy Type: vegetarian main dish, lunch or dinner Ingredients 1 cup red lentils (approx. 150 g) 1 medium eggplant 1 bunch fresh parsley, chopped 1 small onion, finely chopped 2 green onions, chopped 2 eggs 100 g smoked cheese, grated 3 cloves of garlic, minced 3-4 tablespoons breadcrumbs (plus extra breadcrumbs for coating the patties) Salt Pepper Oil for frying Preparation method 1. Rinse the lentils and boil them in water for about 15 minutes until soft. After boiling, drain in a sieve and let cool. 2. Peel the eggplant and cut it into small cubes. 3. In a large bowl, combine the cooled lentils, diced eggplant, parsley, dried onion, green onions, eggs, grated cheese, garlic, and 3-4 tablespoons of breadcrumbs. Mix everything well. Season with salt and pepper. If the mixture is too soft, add a little more breadcrumbs until it can be shaped. 4. Form patties of suitable size and coat them in breadcrumbs. 5. For frying, heat oil in a pan and brown the patties for 2-3 minutes on each side until golden brown. 6. For the baked version, place the patties on a baking sheet lined with parchment paper and bake at 180°C: 15 minutes on one side, then flip and bake for another 15 minutes. Why I make this recipe often They are perfect when I want something filling without meat, and I can use vegetables I have in the fridge. They are easy to prepare and can be adapted based on what I have on hand. If there are leftovers for the next day, they keep quite well. Tips and variations Tips If the eggplant is larger or seems seedy, it's good to salt it a little and let it drain before using. For a firmer mixture, adjust the breadcrumbs gradually. Use wet hands for shaping; it works easier. Substitutions Smoked cheese can be replaced with any type of hard cheese, but the smoked one gives a unique flavor. If you don't have green onions, just use dried onion. Eggs can be omitted for a vegan version, but something else will be needed for binding, like another type of mashed legume or more breadcrumbs. Variations You can add other herbs, such as dill or coriander. Spices like paprika or cumin can be added to taste. For a crunchier appearance, you can coat the patties in crushed cornflakes, although they won't be quite traditional. Serving ideas They are good warm or cold, with a simple salad or yogurt. They can be placed in a bun, like mini burgers. They also work well as a snack for a picnic or lunchbox. Frequently asked questions 1. Can I use another type of lentil? Yes, but red lentils cook the fastest and give a softer texture. Green or brown lentils work, but they need to be cooked longer, and the result will be slightly different. 2. Can the patties be frozen? You can freeze them raw, shaped, before frying or baking. After thawing, cook them directly without letting them fully defrost. 3. What do I do if the mixture is too soft? Add breadcrumbs gradually and mix well after each spoonful until it binds enough to shape. 4. Can they be made without eggs? Yes, but the mixture will be less bound. You can increase the amount of breadcrumbs or use a little chickpea flour or mashed potato. 5. What can they be served with, besides salad? They are also good with cold yogurt sauces, garlic sauce, or hummus, or as part of a platter with grilled vegetables. Nutritional values Approximately, per serving (out of 4): Calories: 230-260 kcal Protein: 12-14 g Fat: 7-9 g Carbohydrates: 28-32 g These values are approximate and depend on the type of cheese used, how much oil is absorbed during frying, and the amount of breadcrumbs. Storage and reheating Leftover patties can be stored in the fridge in a covered container for up to 2 days. They can be easily reheated in the oven to retain their crust or in a pan without oil. I do not recommend keeping them for more than two days, as the texture changes. These lentil and eggplant patties are simple, flexible, and easy to adapt. They don't require special techniques and don't need much attention while cooking, making them suitable for busy days or when I want something filling and quick.

Eggplant and lentil meatballs

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