Baked eggplant meatballs, perfect to cook in an air fryer as well, an ideal summer finger food that is very easy to make and great to prepare in advance.
Try them fried or, once cooked, immerse them in a soft simple sauce with basil.
Eggplant meatballs are a completely vegetarian idea, and you can give them a round or flat shape.
The important thing is to let the eggplants cool well before working them and then, after assembling with the other ingredients, let them rest for about 30 minutes, so the breadcrumbs absorb all the liquids.
If you have trouble with oven cooking due to the heat, try the versions mentioned above.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: about 20 small meatballs
- Cooking methods: Stovetop, Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 20 oz oval black eggplants (Net weight)
- 1.75 oz red onion
- 2 tbsp extra virgin olive oil
- 0.42 cup water
- to taste fine salt (to drain the eggplants)
- 3.5 oz breadcrumbs
- 2.12 oz pecorino (grated)
- 1 egg
- to taste fine salt
Tools
- 1 Knife
- 1 Cutting Board
- 1 Pan
- 1 Lid
- 1 Bowl
- 1 Spatula
- 1 Spoon
- 1 Baking Tray
- 1 Parchment Paper
- 1 Colander
Steps
To make the oven-baked eggplant meatballs, first peel the chosen eggplants and cut them into slices and then into cubes.
Drain them for 15 minutes in a colander with fine salt.
Then rinse the eggplants under cold water and dry them with a dish towel.
In a large pan, sauté the chopped onion in the oil for a few moments and add the eggplants.
Cover with a lid and cook, stirring occasionally.
Add a bit of water halfway through cooking and season with salt.
Cover and cook until they are soft.
Transfer to a bowl and let cool well.
Add the remaining ingredients and mix well by hand.
Form the meatballs and place them on a baking tray lined with parchment paper.
Bake in a preheated ventilated oven at 375°F for 20 minutes or in an air fryer.
Remove and enjoy warm, accompanied by a yogurt sauce.
