Veggie eggplant “meatballs”

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How about vegetarian “meatballs” to change from traditional meatballs? These eggplant meatballs are perfect to accompany a dish of pasta in a delicious tomato sauce. A real Italian food ! The veggie “meatballs” are baked to avoid adding extra fat, a recipe rich in flavor and very easy.

Veggie eggplant “meatballs”

For 4 servings, 20 balls

Temps de préparation: 15 min, temps de cuisson: 30 min

[ingredients title=”Ingredients”]

• 2 unpeeled eggplant, cut into 1-inch pieces
• 1/2 tbsp olive oil + 1 tbsp for tomato sauce
• 2 tbsp chopped basil, plus leaves for garnish
• 1 1/2 cups breadcrumbs
• 1 egg
• 60g grated parmesan
• 1 tbsp chopped flat-leaf parsley
• 1 can of tomato pulp
• 1 tsp granulated sugar
• Salt and pepper

[/ingredients]

PREPARATION

• Heat the oven to 190°C.
• Coat a baking sheet with a parchment paper.
• Dice the eggplants.

• Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes

• Transfer to the bowl of a food processor and pulse a few times.
• Transfer to a bowl and add bread crumbs, beaten egg, parmesan, parsley, garlic and chopped basil into the eggplant. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper.

• Form the eggplant mixture into balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.

• Heat the sauce in a large deep skillet to warm the sauce. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with basil leaves and serve with ricotta cheese if desired.

Serve on a pasta dish and sprinkle with fresh basil and grated parmesan.