You can enjoy the eggplant meatballs as a main course or for a convivial aperitif.

Few ingredients, genuine, light but delicious, and you will make meatballs that the whole family will love.

Shall we prepare them together?

If you love this beautiful and healthy colored vegetable, also check out these other recipes that I leave you immediately below:

Ingredients

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 15 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

Let’s see what we need to prepare this recipe

Tools

Wash the eggplants and boil them whole in a pot of water.
When they are soft, they are ready.
Peel the eggplants and squeeze them with your hands to remove most of the cooking water.
Take a food processor or blender.
Once a smooth and homogeneous pulp is obtained, set aside.
In a saucepan, boil the potatoes.
When cooked, mash them with a fork, place in a bowl and add the blended eggplants.
Add the eggs, salt, grated cheese, and breadcrumbs.
Mix everything well until you get a soft but workable dough with your hands.
Roll small amounts of the mixture to form the meatballs.
I didn’t roll them in breadcrumbs, but you can if you want.
Then lay them on parchment paper or a silicone mat.
Add EVO oil to the meatballs and cook on a baking sheet, in a preheated oven at 356°F, fan-assisted.
They will be ready after about 30 minutes.
Turn them halfway through cooking and let them go for another 15 minutes.
Enjoy your meal

If there are any leftovers, you can store them in the refrigerator, and the next day, once reheated, they will be just as delicious.