Eggplant meatballs are a versatile and delicious culinary option, perfect for those who want a light yet flavorful dish. In this recipe, I’ll show you how to make eggplant meatballs that can be baked or fried, allowing for greater flexibility in the kitchen without compromising on flavor.
Ingredients:
- 2 medium aubergines
- 2 eggs
- 1 cup breadcrumbs
- 1/2 cup grated cheese (Parmesan or Pecorino)
- 2 cloves garlic, finely chopped
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Extra virgin olive oil (for pan-frying)
- For baking: extra virgin olive oil (for brushing) or non-stick spray
Instructions:
- Preparing the eggplant: Start by washing the eggplant and cutting it into slices about 1 cm thick. Arrange them on a plate and sprinkle with a pinch of coarse salt. Let them rest for about 30 minutes to release excess liquid.
- Cooking the eggplant: After the resting time, rinse them under running water to remove excess salt and dry them thoroughly with a clean cloth. Heat a grill or nonstick pan and cook the eggplant slices until soft and lightly browned on both sides. Once cooked, transfer them to a bowl and let them cool slightly.
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