Romanian Eggplant Meatballs are a delicious and original side dish, perfect to serve as an appetizer or accompaniment. This traditional recipe from Romanian cuisine combines eggplants with ingredients such as eggs, parsley, bread soaked in milk, pine nuts and raisins, giving the meatballs a unique and irresistible flavor. The fresh tomato sauce, prepared with onion, parsley, basil, olive oil, salt and pepper, completes the dish perfectly. Tasty and light, Romanian Eggplant Meatballs are a delicious alternative to classic meatballs.
Wash the eggplants, roast them over the flame and remove the skin
Put the well-cooked pulp on a plate and mash it with a fork
Place the pulp in a bowl and add the squeezed bread, the beaten egg, the pine nuts, the raisins, part of the flour, the parsley, the powdered oregano and a little oil
Shape into meatballs, coat them in the remaining flour and fry them in oil
Beforehand you will already have prepared the tomato sauce with the aromatics
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, especially 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 |
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