Romanian Eggplant Meatballs are a delicious and original side dish, perfect to serve as an appetizer or accompaniment. This traditional Romanian recipe combines eggplant with ingredients such as eggs, parsley, bread soaked in milk, pine nuts and sultana raisins, giving the meatballs a unique and irresistible flavor. The fresh tomato sauce, prepared with onion, parsley, basil, olive oil, salt and pepper, perfectly completes the dish. Tasty and light, Romanian Eggplant Meatballs are a delightful alternative to classic meatballs.
Wash the eggplants, roast them over an open flame and remove the skin
Place the well-cooked pulp on a plate and mash it with a fork
Put the mashed pulp in a bowl and add the squeezed bread, the beaten egg, the pine nuts, the raisins, part of the flour, the parsley, dried oregano and a little oil
Form the mixture into balls, coat them in the remaining flour and fry them in oil
You should have already prepared the tomato sauce with the aromatics
Arrange the eggplant meatballs in a pan, pour the sauce over them and let them simmer for a few minutes over medium heat
Pot
Frying Pan
Knife
Blender
Eggplant meatballs can be stored in the refrigerator for 2-3 days.
Romanian eggplant meatballs are a traditional Romanian dish, particularly appreciated for their unique flavor and soft texture.
Romania
| Energy (kcal) | 86.55 |
| Carbohydrates (g) | 6.74 |
| of which Sugars (g) | 5.8 |
| Fat (g) | 4.66 |
| of which Saturates (g) | 0.66 |
| Protein (g) | 3.35 |
| Fiber (g) | 2.94 |
| Sale (g) | 0.02 |
