Baked EGGPLANT MEATBALLS are an easy, quick recipe with an exotic aroma and also light, since they are baked and use very little fat. These little meatballs are great as a summer finger food for aperitivo, or as an appetizer, even vegetarian, and they are good hot but also warm — perhaps paired with a fresh tomato sauce or a yogurt-and-parsley dip.
The dish is really simple to prepare and doesn’t take much time, as you’ll see below. Its goodness lies in the sweetness and creaminess of the eggplant, which gives the meatball a soft center in contrast with the crunchy breadcrumb coating on the outside, and the intense aroma of cumin, the ideal spice to accompany this vegetable. Even in this light version, I assure you, the dish is worth it and will leave everyone satisfied.
SEE OTHER EGGPLANT MEATBALL RECIPES:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1.1 lb eggplant
- 3.5 oz stale bread (or sandwich bread)
- 1 egg (medium)
- 1 teaspoon ground cumin
- Half clove garlic
- 1.4 oz Parmesan cheese
- as needed breadcrumbs
- as needed milk
- 1 bunch parsley
- as needed extra virgin olive oil
- as needed salt
- as needed black pepper
Tools
- 1 Pot
- 1 Bowl
- Parchment paper
- 1 Baking sheet
Steps
The preparation of these BAKED EGGPLANT MEATBALLS is really simple and quick.
Wash, trim and peel the eggplants, cut them into cubes and boil them for 15 minutes, then squeeze them well. In the meantime, crumble the stale bread and soak it in milk to soften it.
Take a bowl and add the well-drained eggplant and bread, the egg, the grated cheese, the garlic, the cumin, salt and pepper.
Mix all the ingredients well until you have a homogeneous but soft mixture. Cover it with plastic wrap and place it in the fridge for 1 hour.
After the time has passed, take the dough and form walnut-sized balls and roll them in the breadcrumbs so that the entire surface is covered.
Line a baking sheet with parchment paper, lightly oil it, and place the eggplant meatballs about 3/4 inch apart from each other.
Bake in a preheated, conventional oven at 356°F for about 30 minutes, or until fully golden.
Remove the baked eggplant meatballs from the oven and serve them hot, accompanied by fresh dips or vegetables of your choice.
