Eggplant meatballs
Origin of the recipe
Eggplant not only has a unique, piquant flavor, but is also incredibly healthy. This once-exotic vegetable, native to India, contains B vitamins and vitamin C. With some skill, eggplant can be a delicious substitute for mushrooms and even meat. Try these crispy vegetarian meatballs in a delicate egg sauce.
What do you need for cooking?
Ingredients
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Eggplant
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Bulb
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Egg
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Yolk
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Breadcrumbs
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Salt
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Vegetable oil
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Green
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Garlic
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Black pepper
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Lemon
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Flour
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Water
Kitchen utensils
- Frying pan with a lid
- Bowl
- Deep frying pan
- Bowls
Step-by-step recipe
Step 1:
Dice the onion and place in a frying pan with a little vegetable oil.
Step 2:
Peel and dice the eggplant, add to the onion, stir, add salt and fry a little.
Step 3:
Place the eggplants in a bowl, beat the egg, add the herbs, three chopped cloves of garlic, black pepper and mix.
Step 4:
Add fine breadcrumbs and mix thoroughly.
Step 5:
Form meatballs.
Step 6:
Pour oil into a deep frying pan, bring to a boil and fry the meatballs on all sides until golden brown.
Step 7:
Place the meatballs in a clean frying pan, add 100 ml of water, cover and simmer until half the water has evaporated.
Step 8:
Squeeze the juice of half a lemon onto the egg yolk and stir.
Step 9:
Pour the egg mixture over the meatballs in the hot skillet and, shaking them, roll them in the thickening sauce.
Step 10:
Place the meatballs in the sauce on a plate, garnish with herbs and serve.
Cooking tips
Vegans can replace the egg in the meatball mixture with oatmeal ground in a blender. For the sauce, use a mixture of sprouted chickpeas, lemon juice, and a pinch of flour.
Don't throw away the oil after deep-frying - if it hasn't burnt, you can reuse it by straining it through cheesecloth.
Deep-fried meatballs
