Eggplant meatballs with olives are a delicious side dish perfect for accompanying meats or fish. The eggplants are cooked, combined with grated pecorino cheese and herbs like basil, black olives, and fresh chili, forming a savory mixture that is then fried until it reaches an irresistible crunch. Tasty and flavorful, these meatballs are a great option for a fancy lunch or dinner. Try it!
In salted boiling water blanch the eggplants, drain them, and squeeze them to remove the water
Peel them, reduce the pulp into small pieces, and pass them through a food processor
In a bowl, combine the pureed eggplants, grated pecorino, basil (except for a few leaves), and half a bunch of chopped arugula, the egg, the bread, and the chopped chili
Mix carefully and season with salt
With the mixture, form balls the size of a walnut, flour them, and steam them for 7-8 minutes
After this time, line a tray with parchment paper, place the meatballs on it, brush them with oil, and let them brown in a preheated oven at 220 degrees for 10 minutes
Cut the tomatoes, remove the seeds, and dice them
Add a few tablespoons of oil, some torn basil leaves, the remaining arugula, and the olives; salt only at the time of serving and accompany the eggplant meatballs with this salad.
Pan
Bowl
Spoon
Blender
Store the eggplant meatballs with olives in the refrigerator in an airtight container for up to 3 days.
Italy
| Energy (kcal) | 58.45 |
| Carbohydrates (g) | 7.66 |
| of which Sugars (g) | 2.59 |
| Fat (g) | 1.56 |
| of which Saturates (g) | 0.59 |
| Protein (g) | 3.1 |
| Fiber (g) | 1.58 |
| Sale (g) | 0.06 |
