Spaghetti and eggplant meatballs, with the eggplant meatballs first fried in olive oil and then cooked in tomato sauce, are really flavorful.
Prep. Time: 30 Min.
Ck. Time: 40 Min.
Spaghetti and Eggplant Meatballs
- 400 g spaghetti
- 2 eggplants (large)
- 10 cherry tomatoes
- 1 onion
- 2 garlic cloves
- 2 eggs
- 200 g tomato sauce
- 150 g breadcrumbs
- 100 g flour
- 2 tsp oregano
- Olive oil
- Salt and pepper
To make spaghetti and eggplant meatballs first, peel the eggplants.
Then cut them in half and transfer them to a baking tray.
After that, drizzle the eggplants with a little olive oil,
and season them with salt and bake them in the preheated oven,
to 180 ºC for 20 minutes until they are lightly golden and tender.
Next, chop the onion finely and mince the garlic cloves.
Then in a frying pan over high heat, add 2 tablespoons of olive oil,
and fry the onion and garlic cloves until they are golden.
After that, chop the baked eggplants finely.
Then in a little bowl, whisk the eggs with a fork.
After that, in a large bowl, add the chopped eggplants, the fried onion, and garlic cloves,
whisked eggs, breadcrumbs, salt, and pepper, and mix them well with a spoon.
Then cover the bowl with plastic wrap and leave it in the fridge for 15 minutes.
After 15 minutes, form 16 meatballs with the eggplant mixture,
by pressing and rolling them between the palms of your hands.
However, you can make them any size you want.
Then roll the eggplant meatballs in the flour to give them a good coating.
When all the eggplant meatballs are formed and coated with flour,
in a large frying pan over medium-high heat,
warm the olive oil and then fry the meatballs until they are golden brown.
Next, to prepare the sauce, in a large skillet over medium-high heat,
add 2 tablespoons of olive oil with the tomato sauce,
oregano, salt, pepper, and 250 ml of water. Stir the tomato sauce and bring it to a simmer.
Then reduce the heat to medium-low and gently transfer the eggplant meatballs into sauce.
Now cover the skillet and simmer the ingredients for 15 minutes.
Just 5 minutes before the eggplant meatballs are done,
cut the cherry tomatoes in half and add them to the rest of the ingredients.
Meanwhile, cook the spaghetti in a large pot with boiling water,
and a pinch of salt according to the package instructions and then drain it.
Now you can serve the spaghetti with eggplant meatballs and tomato sauce.