Preparation

Have you ever eaten eggplant meatballs? If you haven’t, don’t wait more. Today’s recipe is characteristic from Calabria, “polpette di melanzane”. It’s a healthy and tasty dish, suitable for vegans and vegetarians.

Eggplant contains important nutrients for the body. It’s a source of proteins, calcium, fiber, iron, potassium, magnesium, sodium, match and vitamins A, B9, C, E and K. It is prepared with tomatoes, that supposes an addition of calcium, fiber, potassium, iodine, magnesium, sodium, match and vitamins A, B7, B9, C and K. It’s a food rich in lycopene, a potent antioxidant. It’s a tasty recipe thanks to the basil.

Elaboration:

The first step is to prepare the meatballs. So, dice the eggplant, then set aside.

Add the oil to a frying pan. Once it is ready, lightly fry the garlic, then add the eggplant and cook over a medium heat for approximately 5 minutes, then add the water and cook for another 5 minutes.

Once the time has passed, pour the content of the pan into a bowl and let temper for 20 minutes approximately.

When the time is up, preheat the oven to 180ºC.

Grease a large dish that can be baked with a little oil and set aside.

Add bread, parsley, Provencal herbs, egg, salt and pepper to the bowl and stir the ingredients together. If you want a finer consistency you can grind it lightly.

Make meatballs with a couple spoons and place them into the greased dish. Bake for 20 minutes.

Cook over medium heat the tomato, oil, sugar and salt for 30 minutes in a pot to make the tomato sauce.

Once out of the oven, pour the tomato sauce over the meatballs and sprinkle some parsley or basil.

Note: Ingredients for 4 dinners, preparation 55 min., cooking 30 min.