Delicious soft and tasty eggplant balls, cooked in a rich tomato sauce!
Ingredients (for 4 people):
For the eggplant balls :
500 g eggplants
100 g breadcrumbs
80 g grated parmesan cheese
1 egg
1 clove garlic, minced
Salt and pepper to taste
For the sauce:
400 g peeled tomatoes (or tomato puree)
1 onion, minced
2 tablespoons olive oil
Fresh basil to taste
Salt and pepper to taste
Procedure:
Preparation of the eggplants: Cut the eggplants into cubes and place them in a colander with a little salt for about 30 minutes, so that they lose the water. Rinse them and dry them well with a cloth.
Cooking the aubergines: In a pan, heat a drizzle of oil and sauté the aubergines until tender and lightly browned. Let cool.
Preparing the meatballs: In a bowl, combine the cooked aubergines, breadcrumbs, parmesan, egg, minced garlic, salt and pepper. Mix well until the mixture is smooth.
Forming the balls: With slightly damp hands, form walnut-sized balls and place on a plate.
Preparing the sauce: In a saucepan, heat the olive oil and sauté the onion until transparent. Add the peeled tomatoes, salt, pepper and basil. Cook for about 15-20 minutes over medium heat.
Cooking the meatballs: Once the sauce is ready, gently immerse the meatballs in the sauce and cook over low heat for about 20 minutes, until they are well cooked and tasty.
Service: Serve the balls hot, garnished with fresh basil leaves and, if you like, a sprinkling of grated parmesan. Excellent with a side of mashed potatoes or fresh bread!
Tips:
You can add spices to taste, such as oregano or chili pepper, to give an extra touch.
If you have leftover sauce, it is perfect for seasoning pasta!
