Romanian Eggplant Meatballs are a delicious and original side dish, perfect to serve as an appetizer or accompaniment. This traditional Romanian recipe combines eggplants with ingredients like 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 complements the dish. Tasty and light, Romanian Eggplant Meatballs are a delightful alternative to classic meatballs.
Wash the eggplants, roast them over the fire, and remove the skin
Place the well-cooked pulp on a plate and mash it with a fork
Put the mash in a bowl and add the squeezed bread, beaten egg, pine nuts, raisins, part of the flour, parsley, powdered oregano, and a little oil
Form meatballs, roll them in the remaining flour, and fry them in oil
Previously, you will have already prepared the tomato sauce with the herbs
Then place the eggplant meatballs in a pan, pour the sauce over them, and let them cook for a few minutes over moderate heat
Pot
Pan
Knife
Blender
Eggplant meatballs can be stored in the refrigerator for 2-3 days.
Romanian eggplant meatballs are a traditional dish of Romanian cuisine, 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 |
