![Vegetable cous cous with fish balls Vegetable cous cous with fish balls](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1523380461/mjsuzjymgcwyktb1yb1y.jpg)
Vegetable cous cous with fish balls
Side Dishes from Chile
Eggplant Meatballs
Eggplant Meatballs
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Spanish
with
This is a very rich way of cooking and eating eggplants, they are simply exquisite. On this occasion I accompanied them with turmeric noodles, pomodoro sauce and I loved it :)
Preheat the oven to 200 ° C
Peel and cut the eggplant into small cubes.
Put a frying pan to heat over medium heat, add a dash of olive oil and sauté the onion for 10 minutes, add salt and pepper.
Add the eggplant and cook for 10 minutes more.
Then add the spinach and stir everything, cook for 5 more minutes. Move away from the fire.
Apart, mix chickpea flour, water and parsley. Beat with the aid of a whisk or fork, until all is mixed homogeneously without lumps.
Add to this last mixture, the cooked vegetables from the pan and mix everything.
With patience, assemble the meatballs making balls the size you prefer.
Pass through chickpea flour and place on a baking sheet with foil (or parchment paper or silpat). Bake for 15 minutes at 200 ° C, half the time to rotate.
Serve hot with the accompaniment you like or let cool and store in airtight container in the refrigerator
Tip: These meatballs mix them with pomodoro sauce: In a pan sauté for 10 minutes a little onion, carrot and various spices. Then add a can of peeled tomatoes and cook for 10 more minutes. After