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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

vegetarian with gluten with eggs with lactose high in calcium source of C vitamins high in potassium high in phosphorus

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant dumplings with tomato sauce

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

Eggplant dumplings with tomato sauce step 1

step 1

First wash the eggplants, remove the petiole and cut them halfway in the lengthwise direction

Eggplant dumplings with tomato sauce step 2

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

Eggplant dumplings with tomato sauce step 3

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)

Eggplant dumplings with tomato sauce step 4

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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Eggplant dumplings with tomato sauce step 5

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

Eggplant dumplings with tomato sauce step 6

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)

Eggplant dumplings with tomato sauce step 7

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

Eggplant dumplings with tomato sauce step 8

step 8

Now add the prepared tomato sauce and season for a few minutes

Eggplant dumplings with tomato sauce step 9

step 9

Serve immediately or store them in the refrigerator for up to a couple of days

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