Light blended eggplant meatballs: ingredients.

To cook these meatballs, you need the following ingredients:

• Breadcrumbs to taste
• 1/2 onion
• Parsley to taste
• 1 egg
• Salt to taste
• 2 aubergines
• 1 clove of garlic

Preparation:

First of all, wash and remove the skin of the eggplants and then cut them into cubes.

Then bring the aubergines to a pot and place it on the stove and then add a pinch of salt.

Let it cook, stirring occasionally, and then remove the eggplant from the heat when they are soft.

At this point, transfer the eggplant to a blender. Bring the finely chopped parsley and egg to the blender.

Once you have a mixture with the consistency of a puree, transfer it to a large bowl. Then add the garlic and onion processed in the blender to the bowl.

Stir with a wooden spoon to make everything homogeneous. Then add the breadcrumbs and resume mixing.

Cooking.

All that remains is to take a small piece of our dough and shape it in your hands until you make a spherical shape. Then flatten it slightly with your fingers. Repeat the same operations until the dough is used up.

Finally, place a pan on the stove and pour a drizzle of oil. Then we cook our meatballs inside.

Let them cook on both sides and once golden, transfer the light eggplant meatballs to a flat plate lined with paper towels.

Enjoy your meal.

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