Spaghetti and Eggplant Meatballs

Spaghetti and Eggplant Meatballs recipe
Spaghetti and Eggplant Meatballs recipe
Spaghetti and Eggplant Meatballs
Photo & recipe: Marjan Zamani

4 Pers.

Prep. Time: 30 Min.

Ck. Time: 40 Min.

Ingredients for:
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

Instructions

To prepare spaghetti and eggplant meatballs, first peel the eggplants. Then cut them in half and transfer them to a baking tray. Drizzle the eggplants with a little bit of olive oil and season them with salt. Now bake them in a 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.

Now in a large bowl, add the eggplants, fried onion and garlic cloves, whisked eggs, breadcrumbs, salt and pepper. Mix them well with a spoon, cover the bowl with cling film and leave it in the fridge for 15 minutes. After 15 minutes, form the eggplant mixture into 16 meatballs pressing and rolling them in your hands, but you can make them any size you want. Then roll them in the flour to give them a good coating.

When all the eggplant meatballs are formed, heat the olive oil in a large frying pan over medium-high heat and fry the meatballs until they are brown.

To prepare the sauce, in a large skillet over medium-high heat, add 2 tablespoons of olive oil with tomato sauce, oregano, salt, pepper and 250 ml of water. Stir and bring the tomato sauce to a simmer. Then reduce the heat to medium-low and gently transfer the eggplant meatballs to sauce. Cover the skillet and simmer for 15 minutes. Just 5 minutes before the eggplant meatballs are ready, cut the cherry tomatoes in half and add them to the meatballs.

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. Finally serve the eggplant meatballs with sauce over spaghetti.

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