
Fennel of eggplant on smoked grilled smoked and confit tomatoes
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
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
First wash the eggplants, remove the petiole and cut them halfway in the lengthwise direction
At this point, fry the pulp with a fork and cook it in a pre-heated static oven at 180 ° for about 30 minutes
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)
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
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
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)
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
Now add the prepared tomato sauce and season for a few minutes
Serve immediately or store them in the refrigerator for up to a couple of days