The EGGPLANT AND TUNA MEATBALLS are tasty and delicious bites, crispy on the outside and creamy inside, perfect to serve on many occasions — from a summer aperitif to a dinner with friends, as an appetizer or a main course, perhaps accompanied by a fresh salad.
Quick and simple to make, these meatballs are truly delightful because they combine the sweetness and creaminess of eggplants with the savory, bold taste of tuna. With little cost and little time you can prepare them in large quantities without needing many ingredients and with a very quick frying. Just follow the photo-recipe I made step by step and in no time you’ll have these little delights to offer and savor with company, perhaps with a good glass of wine.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 10-12 meatballs
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 black oval eggplants (medium)
- 1 egg
- 2 tablespoons Parmesan
- 4 tablespoons breadcrumbs
- 3 oz tuna in oil (drained)
- 1 bunch parsley
- to taste salt
- 1 1/4 cups vegetable oil (for frying)
WHAT YOU’LL NEED FOR THE EGGPLANT AND TUNA MEATBALLS
- 1 Pot
- 1 Bowl
- 1 Small saucepan
PREPARATION OF EGGPLANT AND TUNA MEATBALLS
To prepare the EGGPLANT AND TUNA MEATBALLS, wash the eggplants, remove the ends and cut them into not-too-small pieces. Boil them in plenty of salted water for about 10 minutes. Once they have softened, drain them, let them cool completely and squeeze them well.
In a bowl place the eggplants, the egg, the breadcrumbs, the Parmesan, the drained tuna, the chopped parsley and season with salt. Mix everything with your hands until you obtain a homogeneous, non-sticky mixture. If needed, add more breadcrumbs.
Cover the bowl with plastic wrap and place it in the fridge for 20-30 minutes, so the mixture firms up.
After the resting time in the fridge, take the mixture and, helping yourself with wet hands, form your eggplant meatballs giving them an elongated shape.
Heat plenty of vegetable oil and fry the meatballs a few at a time until golden.
As they are ready, drain them and let them dry on paper towels. Serve them hot or warm accompanied by a green salad or a tomato salad.
STORAGE
If you make them in large quantities, once fried and cold you can freeze them. Simply place them on a tray, put it in the freezer and once frozen transfer them to freezer bags. When ready to eat, warm them in the oven for a few minutes.
VARIANT
For a lighter and healthier cooking method you can bake them in the oven at 356°F for 20-25 minutes.
