Eggplant Meatballs with Olives

Preparation

1. STEP 1 OF 8

   In salted boiling water, blanch the eggplants, drain them, and squeeze them to remove the water

2. STEP 2 OF 8

   Peel them, cut the flesh into pieces, and pass them through a grinder

3. STEP 3 OF 8

   In a bowl, place the eggplant puree, pecorino, basil (except for a few leaves), half a bunch of chopped arugula, the egg, bread, and chopped chili pepper

4. STEP 4 OF 8

   Mix carefully and add salt

5. STEP 5 OF 8

   With the mixture, form balls the size of a walnut, flour them, and steam them for 7/8 minutes

6. STEP 6 OF 8

   After this time, line a baking sheet 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

7. STEP 7 OF 8

   Cut the tomatoes, remove the seeds, and dice them

8. STEP 8 OF 8

   Add a few tablespoons of oil, some torn basil leaves, the remaining arugula, and the olives; salt only when serving and accompany the eggplant meatballs with this salad

Suggestions

• Pan

• Bowl

• Spoon

• Blender

General Information

Analysis

Macronutrients (100 gr)