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, made with onion, parsley, basil, olive oil, salt, and pepper, perfectly complements the dish. Tasty and light, Romanian Eggplant Meatballs are a delicious 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 mixture in a bowl and add the wrung bread, the beaten egg, pine nuts, raisins, some of the flour, parsley, oregano powder, and a little oil
Shape the mixture into meatballs, coat them in the remaining flour, and fry them in the oil
You will have already prepared the tomato sauce with the herbs beforehand
Then arrange the eggplant meatballs in a pan, pour the sauce over them, and let them simmer 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) | 41.9 |
| Carbohydrates (g) | 4.41 |
| of which Sugars (g) | 3.83 |
| Fat (g) | 1.22 |
| of which Saturates (g) | 0.19 |
| Protein (g) | 2.24 |
| Fiber (g) | 2.73 |
| Sale (g) | 0.03 |
