Eggplant Meatballs
How do you make eggplant and lentil meatballs?
Sauté diced eggplant and mix it with chickpeas and half of the lentils. Blend this base and add the remaining whole lentils, parsley, flaxseed and breadcrumbs. Shape the meatballs, coat them in sesame seeds and bake at 180°C for 20 minutes until golden and firm.
The recipe I am sharing is exquisite, light and super flavorful! A very interesting way to enjoy eggplant. These meatballs are very nutritious and healthy. Let's get to work!
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Servings: Makes 30-32 meatballs
Ingredients
- 500 g eggplant
- 200 g precooked lentils, drained; canned are fine
- 10 g parsley
- 200 g precooked chickpeas, drained; canned are fine
- 100 g breadcrumbs
- 2 tablespoons flaxseeds
- Extra virgin olive oil
- Sesame seeds
Instructions
Cut the eggplant into small cubes. Add a drizzle of extra virgin olive oil to a pan and add the diced eggplant. Start cooking over moderate heat for about 10 minutes.
After about 7 minutes, add half of the lentils and the chickpeas to the pan, and finish cooking for the remaining 3 minutes.
Preheat the oven to 180°C (350°F). Place all the cooked ingredients in a bowl and, with an immersion blender, create a smooth mixture (if you do not have a blender, you can also use a potato masher).
Add the remaining lentils, parsley, flaxseeds and breadcrumbs, mix well and adjust the salt.
The mixture should be easy to handle with your hands to make the meatballs; if it is too wet, add a little breadcrumbs. Shape the balls.
Roll them in the sesame seeds.
Line a baking tray with parchment paper and place all the meatballs on it.
Bake for 20 minutes. Serve cold or hot.
Enjoy your meal!
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- 500 g eggplant
- 200 g precooked lentils, drained; canned are fine
- 10 g parsley
- 200 g precooked chickpeas, drained; canned are fine
- 100 g breadcrumbs
- 2 tablespoons flaxseeds
- Extra virgin olive oil
- Sesame seeds