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Finished and plated dish: Aubergine Meatballs with Spiced Tomato Sauce
Fotografía del plato terminado: Aubergine Meatballs with Spiced Tomato Sauce
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Aubergine Meatballs with Spiced Tomato Sauce

Por Álvaro (RecetAI)•Actualizada recientemente
Italy (Campania)
Green I love you green, Romantic Dinner, The taste of family
Vegetarian
  • 4
    servings
  • 430 kcal/serving
  • medium

Ingredients

Still life with the fresh ingredients needed for the recipe

  • Firm aubergines

    600 g

  • Whole wheat breadcrumbs

    80 g

  • Parmesan Cheese (or Grana Padano)

    40 g

  • Egg L

    1 unit

  • Garlic

    2 units

  • Fresh parsley

    1 bunch

  • Extra virgin olive oil

    30 ml

  • Crushed tomato (Passata)

    400 g

  • White onion

    150 g

  • Dried oregano

    1 teaspoon

  • Salt and Black pepper

    to taste

Utensils needed

About this recipe

The *polpette di melanzane* were born in the rural kitchens of southern Italy as an ingenious solution to meat scarcity.

What began as a subsistence dish has transformed into a classic of *Domenica a pranzo*.

This modern version substitutes traditional deep-frying for baking, achieving a result that is crispy on the outside and creamy on the inside, without the heaviness of absorbed oil.

Instructions

1
Step 1

Step 1

Cut the aubergines into small cubes (1cm). Sauté them in a frying pan with half the oil (15ml) over medium-high heat for 10-12 min until they are very tender and golden.

You will need:

600 gFirm aubergines15 mlExtra virgin olive oil
2
Step 2

Step 2

Let the aubergine cool slightly and chop it with a knife or mash it with a fork (avoid total purée). Mix it with the egg, breadcrumbs, cheese, 1 minced garlic clove, parsley, salt, and pepper. Refrigerate the dough for 20 min to firm up.

You will need:

1 unitEgg L80 gWhole wheat breadcrumbs40 gParmesan Cheese (or Grana Padano)
3
Step 3

Step 3

With damp hands, form balls the size of a walnut (approx. 30g). Place them on a baking tray lined with parchment paper.
4
Step 4

Step 4

Bake at 200ºC for 20-25 minutes, turning them halfway through cooking, until golden and crispy on the outside.
5
Step 5

Step 5

While they are baking, sauté the onion and the other garlic clove with the rest of the oil (15ml). Add the tomato, oregano, salt, and pepper. Reduce to low heat for 15 min.

You will need:

400 gCrushed tomato (Passata)150 gWhite onion
6
Step 6

Step 6

Serve the freshly baked meatballs over a bed of hot tomato sauce. Finish with fresh parsley.

Your culinary masterpiece is ready to enjoy!

Share your version and surprise your guests with art and flavor.

Celebración cómica y surrealista de Aubergine Meatballs with Spiced Tomato Sauce, con ingredientes: Firm aubergines, Whole wheat breadcrumbs, Parmesan Cheese (or Grana Padano), Egg L, Garlic.

Composición final humorística de Aubergine Meatballs with Spiced Tomato Sauce con Firm aubergines, Whole wheat breadcrumbs, Parmesan Cheese (or Grana Padano), Egg L, Garlic
Imagen final de la receta Aubergine Meatballs with Spiced Tomato Sauce, ingredientes: Firm aubergines, Whole wheat breadcrumbs, Parmesan Cheese (or Grana Padano), Egg L, Garlic

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Aubergine Meatballs with Spiced Tomato Sauce - Arte final

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