Eggplant meatballs with sun-dried tomatoes and capers are a very tempting appetizer or second course, a simple mixture enriched with sun-dried tomatoes and capers that add a lot of flavor and aromas to this summer-tasting recipe.
I have always prepared these meatballs during the summer season, but enriched with ham and melting provola cheese, which were always a hit, but this way they are even more flavorful.
Of course, the eggplants are harvested from my dad’s garden, even the sun-dried tomatoes are from my garden, the capers were a gift from a friend, lots of fragrant basil from my plants, all these ingredients make this dish very appetizing that everyone will surely enjoy.
The eggplant meatballs are good both hot and cold, they can be fried in hot oil in a pan or follow the baking method which gives a bit of lightness to the dish, the choice is yours!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Cooking time: 18 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients for Eggplant Meatballs with Sun-Dried Tomatoes and Capers
- 2 Small eggplants
- 1 oz Grated Grana Padano cheese
- 1 Medium egg
- 4 Sun-dried tomatoes
- to taste Capers
- 2.5 oz Breadcrumbs
- to taste Basil
- to taste Salt
- 1 clove Garlic
- to taste Oil
Tools
- 1 Pot
- 1 Steaming basket
- 1 Stove
- 1 Bowl
- 1 Baking tray
- 1 Oven
Anna recommends…
If you have the time, the eggplants turn out drier if baked in the oven before making the meatballs.
Once prepared, you can store them raw in the fridge and leave them ready to cook for about 2 days.
You can also freeze them, first on trays, and once solidified, you can pack them in plastic bags.
Once cooked, you can store them for up to 1 day.
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