BAKED EGGPLANT AND POTATO BALLS: a delicious and light second course.
Baked eggplant and potato balls are a tasty and light second course, perfect for the summer season. They are a vegetarian recipe rich in flavor, easy to prepare, and ideal for the whole family. Eggplants and potatoes together create a soft and tasty mixture that will win over even the most demanding palates.
A healthy and nutritious second course
They are an excellent source of fiber and vitamins. Eggplants, in particular, are rich in antioxidants, while potatoes contain potassium and vitamin C. This second course is therefore a great choice for anyone who wants to eat healthily and nutritiously without sacrificing taste.
Easy and quick recipe
Preparing the balls is really easy and quick. You only need a few ingredients and about 30 minutes of your time. The balls can be baked or fried, depending on your preference. If you bake them, you’ll get a lighter and healthier result. If you fry them, they’ll have an irresistible golden crust.
Here are more delicious meatballs:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 24 meatballs
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons, Spring, Summer, and Autumn
- Energy 19.06 (Kcal)
- Carbohydrates 2.60 (g) of which sugars 0.41 (g)
- Proteins 0.94 (g)
- Fat 0.59 (g) of which saturated 0.30 (g)of which unsaturated 0.20 (g)
- Fibers 0.45 (g)
- Sodium 88.83 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for baked eggplant and potato balls
- 2 eggplants (medium)
- 3 potatoes (medium)
- 1/3 cup breadcrumbs
- 2 eggs
- 0.5 oz pecorino
- 0.5 oz Grana Padano DOP
- 0.35 oz chopped parsley
- to taste salt
- to taste pepper
Tools
- Bowl Fratelli Guzzini Everywhere, food containers, blue, brown, green, 3 pieces, 910 g, 280 mm, 280 mm, 138 mm
- Potato Masher GWCLEO Potato Masher, Stainless Steel Mirror-Polished Thick Pestle, No Weld, Food Mill with Soft Silicone Handle for Fruits and Vegetables
- Pan Moneta 0001850228 Etnea – Pan with 2 Handles, Black, 28 cm
- Baking Tray Guardini Gardenia, Rectangular Baking Tray 26x37cm, Non-stick Coated Steel, Black Color
- Parchment Paper Cuki Parchment Paper in sheets 13 x 15 inches – 25 sheets – 1 package
Preparation
Boil the potatoes for about half an hour in a pot with water. Once done, peel them and mash them with a potato masher onto a plate.
Wash the eggplant, cut off the ends, and wash again. Cut them into cubes about 0.6 inches thick. In a wide and shallow pan, pour the oil, whole garlic clove, and eggplant cubes. Cook for about 20 minutes, remove the garlic, and place the eggplant on a plate covered with paper towels to remove excess oil. Let cool.
Place the vegetables in a bowl, add the eggs, Grana Padano, pecorino, chopped herbs, breadcrumbs, salt, and pepper. Mix the ingredients until you get a soft but firm mixture to form the meatballs. Roll them in breadcrumbs, pressing them well with your hands to make the breadcrumbs stick.
Place the meatballs on a baking tray lined with parchment paper. Bake at 356°F for about 25 minutes, turning them a couple of times. Or if you prefer, you can fry them in a pan with a little oil for about 10/15 minutes. Enjoy your meal!
Storage, Tips for preparing baked eggplant and potato balls
Once ready, they can be frozen. Cook the eggplant and potatoes before blending. This will make your meatballs softer and more compact.
Add a pinch of spices to the mixture, like curry, paprika, or nutmeg, to add an extra touch of flavor to your meatballs.
Serve the baked eggplant and potato balls with fresh tomato sauce or with a side of grilled vegetables.
