Baked eggplant meatballs

Because spring has come and we want to have lighter and healthier dishes on the menu, I recommend you try these eggplant meatballs that instead of frying, bake.

If you have eggplant already baked and put in the freezer, things work very quickly :)

  • 1 kg ripe eggplant,
  • 2 eggs,
  • 1 onion,
  • 3 cloves of garlic,
  • 3-4 tablespoons breadcrumbs,
  • parsley and green dill,
  • crushed dried marjoram,
  • sweet Boya,
  • ginger powder,
  • ground pepper,
  • salt,
  • sesame seeds

Servings: 8

Preparation time: less than 90 minutes

RECIPE PREPARATION Baked eggplant meatballs:

I had the eggplants baked and frozen, so I took them out of the freezer the night before and left them to thaw and drain.

I chopped them very finely in the robot. Then I put them in a bowl.

I finely chopped the onion and garlic and put them over the eggplant.

I added spices, eggs, greens and breadcrumbs.

I mixed well and then formed meatballs.

I passed them through sesame seeds and placed them in the tray on baking paper.

I put the tray in the preheated oven, over medium heat, 1/2 hour to 40 minutes depending on the oven.

I served them with fresh tomato sauce and Indian rice.

Tips sites


I do very well in fasting, if you do not add eggs in the composition.

Preparation for the eggplant recipe in the oven

Next you can read the written recipe or go below the video recipe of spicy eggplant with tomato sauce (in the oven).

Cut the eggplant into 2 lengthwise, then with the tip of the knife cut the core, being careful not to penetrate the peel. Sprinkle with salt and let it drain on a napkin, to drain the bitter juice, about 10/15 minutes.

Squeeze lightly, drain the bitter juice well, then sprinkle with freshly ground pepper. Strips of garlic and basil or thyme leaves are inserted into the cracks.

Place the eggplant in the baking tray, pour the tomato juice and a little oil on top. Cover with a lid or aluminum foil and put in the oven at a temperature of 200 degrees for about 40 minutes. Check with a fork after 30 minutes, that the eggplant is well penetrated.

God, how it smells in the kitchen! You realize that we can't wait to taste this wonder & # 128578 I made it now in the wood oven, the big one, and the aroma of the fire joined the mix of tastes and flavors. What goodness came out in the end!

It can also be made on the stove, if you do not have an oven. Put everything in the pan, with a lid, over low heat, let it soften. Turn the eggplants from side to side until they penetrate nicely.

Presentation and serving for the recipe of spicy eggplant in the oven

It can be served cold or hot, as an appetizer or base, with fresh bread or polenta, as desired. You can add a teaspoon of yogurt or sour cream when serving. We prefer them simple, very tasty. Sprinkle with bread in that sauce, leave the plates clean & # 128578

Don't forget to use the secret ingredient in abundance: sprinkle with a drop of love and 2-3 smiles.

The recipe for spicy eggplants in the oven (stuffed with tomato and garlic sauce) was also tried by the readers of the blog Pofta Buna !:

Recipes with Gina Bradea & raquo Recipes & raquo Spicy eggplants with tomato and garlic sauce, baked

Eggplant meatballs

Peel a squash, grate it and put a pinch of salt and olive oil. Bake them on medium heat for 15 minutes, then leave them to cool.

Put them in a blender together with the onion cut into quarters, the garlic and the chopped parsley. Mix until you get a homogeneous composition. Transfer it to a bowl, add the breadcrumbs and match the taste of salt and pepper.

With wet hands, form meatballs, which you pass through flour and fry in hot oil. Take them out on paper towels.

Serve them with plain boiled rice, tomato sauce and garnish with fresh parsley.

Loredana Groza, a pose worthy of adult movies. INCREDIBLE how he posed: “You have a head, you still need a mother. Sad & ampampquot

Other recipes

Baked meatballs recipe with meat and vegetables

For this recipe I weighed the vegetables and they had about the same amount as the meat. With lots of garlic and greens, they turned out really delicious.

We usually prepare meatballs in large quantities. We satisfy our appetite with them, hot, and for those that remain we prepare different sauces: tomato, cheese, or bechamel sauce.

The next meatball recipe we will post on the blog will be with mayonnaise sauce and red onion.

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* You can also sign up for Recipes group of all kinds, related to the page. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Eggplant and zucchini meatballs, baked & # 8211 Tasty, Quick Recipe

I think I said before that I like vegetable meatballs, if not, I say now.

We used the following ingredients:

  • a big pumpkin,
  • a smaller eggplant,
  • 3 small onions,
  • an egg,
  • about three tablespoons of flour
  • greenery.

I grated on the large grated eggplant and zucchini (with seeds), I salted them and let them drain, I chopped onions and greens.

I mixed all the ingredients and shaped the meatballs by passing the composition from one spoon to another as they were roasted.

Initially I wanted to make them in the oven, but the famous stove is becoming more and more fit (well, with age-related tabs) and I think it needs to be replaced as soon as possible. The meatballs were very good, I ate them hot and cold.

Bonus: Yellow with polenta & # 8211 2 in 1

I found fresh yellows at the supermarket and kept thinking about what to make of them, without much hassle. So I made polenta with yolks together, in the oven. I hardened the onion and garlic with a little paprika, I let it soften, I added the yolks and a couple of tablespoons of butter and only a drop of white wine, I left everything to simmer.

I took them out of the pan and poured hot water for the polenta in their place. In the polenta I put some grated cheese, and at the end I incorporated the yolks and some parsley and chopped dill. I put everything in a yena bowl greased with oil, sprinkled grated cheese and paprika on top and left in the oven until browned.

I had intended to include some bacon, but I said it would be enough, but winter hasn't come yet. I don't really know where these cravings for fatty foods come from, regardless of the weather. But I would like to behave like a sylph.

  1. The eggplant is washed, wiped and peeled.
  2. Cut the pulp into cubes and cook in a wok, in hot oil for a few minutes, until soft (in this way the eggplants are cooked, they will not remain raw), along with the onion and garlic.
  3. Leave to cool, transfer to the robot bowl.
  4. Add salt, pepper, chopped greens by hand and semolina.
  5. Mix everything until you get a fine composition (or with larger pieces, as you like).
  6. Moisten your hands with oil and shape the eggplant meatballs, which are placed in a tray lined with baking paper.
  7. Bake the eggplant meatballs over medium heat, until lightly browned and get a nice crust.
  8. Serve immediately, with a sauce of your choice (we preferred a tomato sauce)

If you like this recipe, Baked eggplant meatballs, do not hesitate to give it 5 stars in the box below (click on the last star) and leave me a comment on the blog. I will gladly answer you all. Do not forget that you can also share the recipe on social networks, to help those who need it. Thanks!

How did I prepare the grilled eggplant kebab recipe?

This recipe is very easy to prepare. We need slightly longer skewers, eggplant and meat. I mixed the meat with salt and black pepper to taste. No more. In order to obtain the best possible taste, it is recommended to mix beef and lamb, given through the mincer through the largest sieve. Exactly as I explained in the recipe by ADANA KEBAB. Here the eggplant is cut much thicker than in the patlican kebab recipe in the oven. If we cut them finer, they burn very quickly.

Next to this eggplant kebab, I also baked tomatoes, onions and hot peppers. In this way I got a beautiful eggplant shaorma. As you can see, I also prepared the shaorma sticks in the oven. Although you have the recipe for shaorma sticks in the pan.

After removing the kebab from the embers, I put it in a tray and covered it with a lid. In this way it cools down a bit and due to the steam the eggplant will be much easier to clean.

I invite you to try this Turkish patlican kebab recipe. It is very simple and very tasty. You can serve it with Turkish ayran.

 & # x20AC; & # x153; Video kebab recipe with baked eggplant and grillâ & # x20AC ;?

Baked eggplant rounds

Choose a large eggplant and cut it with the skin into round discs about 1.5 cm thick. We take a knife, in each piece of eggplant there are some cuts like the shape of a grid. Sprinkle the slices with salt and leave them on a large plate for at least 2 hours to leave the sour juice.

Put the tomatoes in boiling water for 1 minute to peel them easily. We cut the tomatoes into small pieces, season with salt, oregano and basil. Wash the slices well with kitchen paper, put on each slice of this mixture of tomatoes and sprinkle with olive oil.

In a suitable tray, place it in the preheated oven at 180 degrees. After 20 minutes, take them out, garnish them with a slice of mozzarella and put them back for 10 minutes.

This food can be served as a cold / hot snack or is suitable for a light dinner for hot summer days.