Eggplant meatballs are a versatile and delicious culinary option, perfect for those who want to enjoy a light but full-flavored dish. In this recipe, I will show you how to prepare aubergine meatballs that can be cooked both in the oven and fried, thus guaranteeing greater flexibility in the kitchen without compromising the taste.

Ingredients:

• 2 medium aubergines
• 2 eggs
• 1 cup breadcrumbs
• 1/2 cup grated cheese (parmesan or pecorino)
• 2 cloves garlic, finely chopped
• 2 tablespoons fresh parsley, chopped
• Salt and Pepper To Taste
• Extra virgin olive oil (for pan cooking)
• For baking: extra virgin olive oil (for brushing) or non-stick spray

Instructions:

1. Preparation of the aubergines: Let’s start by washing the aubergines and cutting them into slices about 1 cm thick. Arrange them on a plate and sprinkle them with a pinch of coarse salt. Let them rest for about 30 minutes so that they release the excess liquid.
2. Cooking the aubergines: After the resting time, rinse them under running water to remove excess salt and dry them carefully using a clean cloth. Heat a grill or non-stick pan and cook the aubergine slices until soft and lightly browned on both sides. Once cooked, transfer them to a bowl and let them cool slightly.
3. Preparation of the mixture: Mash the aubergine slices with a fork or with your hands to reduce them into a puree. Add the eggs, grated cheese, minced garlic, fresh parsley, breadcrumbs and season with salt and pepper to taste. Mix all the ingredients until you obtain a homogeneous and workable mixture.
4. Forming the meatballs: With slightly damp hands, scoop out some of the aubergine mixture and form round meatballs the size of a walnut. If the dough is too sticky, add a little more breadcrumbs.
5. Baking: Preheat the oven to 200°C. Place the meatballs on a baking tray lined with baking paper and brush them lightly with extra virgin olive oil or spray them with non-stick spray. Bake the meatballs and cook them for about 20-25 minutes, or until they are golden and crispy on the outside.
6. Pan cooking: Heat a non-stick pan with a drizzle of extra virgin olive oil. Once the oil is hot, gently place the meatballs into the pan and cook until golden brown and crispy on all sides. Be sure to turn them occasionally for even cooking.

Advice:

• For a lighter version, use a nonstick oil spray instead of brushing the meatballs with oil.
• Serve the aubergine meatballs with a fresh tomato sauce or with a yogurt and aromatic herb cream for a touch of freshness.
• This recipe is also suitable for freezing: once the meatballs have been formed, you can freeze them and cook them directly from the freezer when you need them.

With this recipe, you can prepare light and tasty aubergine meatballs, suitable for any occasion and culinary preference.