Eggplant and meatballs: the delicious single dish to bring to the table!
published on 11 August, 2021 at 16:05
An easy and quick recipe with a surprising result!
INGREDIENTS
INGREDIENTS
For the eggplants:
2 eggplants
2l (8 cups) water
15 g (1 tbsp) salt
15 ml (1 tbsp) vegetable oil
5 g (1 tsp) salt
15 ml (1 tbsp) vegetable oil (for greasing)
For the meat:
400g minced meat
1 onion, chopped
Garlic, minced
15 g (1 tbsp) flour
5 g (1 tsp) salt
2 g (1 tsp) paprika
1 g (1/2 tsp) black pepper
3-4 springs parsley, chopped
60 ml (4 tbsp) vegetable oil
For the sauce:
30 g (2 tbsp) tomato paste
250 ml (1 cup) water
6 cherry tomatoes
50 g (1/2 cup) cheese, shredded
METHOD
- Cut each eggplant in half lengthwise.
Pour 2 liters of water into a large bowl, add salt and soak eggplants in this water for 15 minutes. - Meanwhile, prepare the meat. In a bowl mix minced meat, onion, garlic, flour, paprika, salt, black pepper, and vegetable oil.
- Using your hands make small meatballs from the prepared meat.
- Take eggplants out of the water and pat dry.
- Preheat the oven to 200C/400F.
- Transfer eggplants into a greased baking dish skin side down. Season with salt and grease with oil on top. Bake for 25 minutes.
- Prepare the sauce: In a bowl combine tomato paste with water and mix well.
- When the time is up, take the eggplants out of the oven and open each eggplant half using two forks.
- Sprinkle each eggplant half with cheese and arrange meatballs on top.
- Spoon the sauce on the bottom of the baking dish and place cherry tomatoes between eggplants. Bake for 20 minutes more.
- Divide between plates and serve immediately.
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