Eggplant meatballs

Author: @guendolyn79 Serves: 4-5 Time: 30′ + 30′

Difficulty: easy



  • 1 big eggplant
  • 60 gr pecorino cheese /parmesan
  • 1 egg
  • 1 garlic clove
  • 1 tbs chopped parley
  • 4-5 tbs bread crumbs


Cover the eggplant with tinfoil and put in the oven for 30′ at 220°C.

When it’s soft, take the pulp and squeeze until all the water is gone.

Put the pulp in a blender, add all other ingredients and blend together.

With two spoons shape the meatballs and put them in a tray on the baking paper.

Bake for 30′ at 200° C

Bon Appetit

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