Eggplant Meatballs in Oil and Ricotta
Description:
A tasty and aromatic second course, ideal as an appetizer or a main course. The aubergines in oil add a strong flavour, while the ricotta gives softness and delicacy.
Details
- Serves: 4 (about 12 meatballs)
- Difficulty: Medium
- Total time: 40 minutes
- Preparation: 20 minutes
- Cooking time: 20 minutes
- Allergens: Dairy (ricotta), eggs (if used), sulphites (eggplants in oil), gluten (breadcrumbs)
Ingredients:
- 150 g of drained aubergines in oil
- 200 g of fresh ricotta
- 50 g grated parmesan cheese
- 80 g breadcrumbs (plus more for coating)
- 1 egg (optional, to bind better)
- Salt and pepper to taste
- Extra virgin olive oil to taste
Step by Step Preparation:
- Prepare the dough:
- Finely chop the aubergines in oil and transfer them to a bowl.
- Add the ricotta, parmesan, breadcrumbs, egg (if using), salt and pepper.
- Mix until you get a soft but malleable dough.
- Form the meatballs:
- Take small portions of dough and shape them with your hands to form meatballs.
- Coat them in breadcrumbs to create an even crust.
- Cooking the meatballs:
- Place the meatballs on a baking tray lined with baking paper and drizzle with oil.
- Bake in a preheated oven at 180°C for 20 minutes, turning them halfway through cooking, until golden.
- Serve:
- Serve the meatballs hot, accompanied by a yogurt sauce or a fresh salad.
Alternative Suggestion:
You can fry the meatballs in seed oil for a crispier and tastier version.
Thanks for reading!
Eggplants in oil are a real joy in the kitchen: I hope these recipes inspire you to experiment with new ideas. Enjoy your meal and see you at the next recipe! 😊
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