Aubergine Meatballs
These Aubergine Meatballs are deliciously rich and versatile! Perfect for pasta, pitas, or as a snack!
Servings: 4 servings
Ingredients
For the Meatballs:
- 2 large Aubergines
- 1 tablespoon Extra-Virgin Olive Oil for roasting
- to taste Sea Salt
- to taste Black Pepper
- 2 tablespoons Pine Nuts
- 1 Lemon Zest from 1 lemon
- 100 g Parmigiano Reggiano finely grated
- 200 g Breadcrumbs Panko or Italian
- 1 large Egg White free-range
- 1 tablespoon Fresh Basil chopped
- 4 tablespoons Olive Oil for frying
- 400 g Tomato Sauce optional for serving
Instructions
Cooking Instructions:
- Preheat your oven to 400°F (200°C). Cut the aubergines in half lengthwise and score the flesh in a crisscross pattern. Drizzle with olive oil, then sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for about 30 minutes until tender.
- Once cool, scoop out the flesh into a mixing bowl. Add the pine nuts, lemon zest, Parmigiano Reggiano, breadcrumbs, egg white, and chopped basil. Season with salt and pepper, then mix until well combined.
- Form the mixture into small meatballs, about the size of a golf ball, and place on a plate or baking sheet.
- In a skillet, heat olive oil over medium heat. Fry the meatballs for about 3-4 minutes on each side, until golden brown and cooked through.
- Warm the tomato sauce in a separate pan if using, and serve the meatballs with sauce drizzled on top or on the side for dipping.
Equipment
- Oven
- Mixing Bowl
- Pan or Skillet
- Baking Sheet
- Food Processor
- Spatula
Notes
- Make the meatball mixture a day ahead and refrigerate.
- These meatballs freeze well, either cooked or uncooked.
- For gluten-free, use gluten-free breadcrumbs.