From Le Ricette Di Naty's kitchen in Italy. 
Eggplant Meatballs
The last days of summer! I had never made eggplant meatballs before... They really surprised me! A great way to eat vegetables and a worthy substitute for traditional meatballs! I didn't fry them—I baked them in the oven. Delicious!
Eggplant Meatballs
The last days of summer! I had never made eggplant meatballs before... They really surprised me! A great way to eat vegetables and a worthy substitute for traditional meatballs! I didn't fry them—I baked them in the oven. Delicious!
Open in Cookpad AppSteps
- 1
Peel and slice the garlic. Sauté it over low heat with a drizzle of olive oil in a large skillet.
- 2
Wash and dice the eggplant. Add it to the garlic along with a splash of water.
- 3
Season with salt and cook the eggplant for about 15 minutes, until very soft.
- 4
Let the eggplant cool. Meanwhile, cut the bread into cubes.
- 5
Combine the bread and eggplant, mixing well. Shape the mixture into meatballs and place them on a baking sheet.
- 6
Bake at 350°F (180°C) for about 30 minutes. The meatballs should be browned and slightly firm.
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