Fennel of eggplant on smoked grilled smoked and confit tomatoes
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131 recipes
Eggplant dumplings with tomato sauce
ingredients
servings
2
Iodized salt
1 pinch
Garlic
1 wedge
Parsley
1 sprig
Basil
3 leafs
Extra virgin olive oil
2 spoons
Breadcrumbs
70 oz
Grated Grana Padano
30 oz
Eggs
1 unit
Aubergine
400 oz
Shallots
1 unit
Tomato pulp
400 oz
second courses from Italy
Eggplant dumplings with tomato sauce
Eggplant dumplings with tomato sauce
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Vegetarian version of the classic meatballs with tomato sauce made from aubergines and gratin grated grain (good as both a second dish and a pasta) #bambini
preparation
step 1
First wash the eggplants, remove the petiole and cut them halfway in the lengthwise direction
step 2
At this point, fry the pulp with a fork and cook it in a pre-heated static oven at 180 ° for about 30 minutes
step 3
Meanwhile, prepare tomato sauce: finely chop the shrimp, let it simmer in a tablespoon of egg oil and add the tomato pulp (if necessary stretch it with a bit of lukewarm water)
step 4
Then adjust salt, put on the lid and cook over low heat until it is tight, adding the basil leaves at the end of the cooking time already off
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step 5
Once cooked, empty half of eggplant, grate the obtained pulp and season with grated grain, chopped parsley, chopped garlic (fresh or dried), breadcrumbs, egg and a pinch of salt
step 6
Mix well and, once the right texture is reached (add more breadcrumbs if needed), begin to form meatballs with your hands (with these doses I get about 20 small ones)
step 7
Once ready, place the meatballs on a plate or container and let them rest in the refrigerator for at least 30 minutes, then peel in a non-stick frying pan with a tablespoon of oil
step 8
Now add the prepared tomato sauce and season for a few minutes
step 9
Serve immediately or store them in the refrigerator for up to a couple of days
