This winter, I’d gained a lot of weight, and my waistline had swelled so much that I needed to act: I needed to see a dietitian to get me back on track. I found a friendly, punctual doctor who gave me an easy-to-follow diet that keeps me from starving and keeps me from gorging on just a few things I love (sweets and dairy).
Hers is this meatball recipe, which I’ve been eating every Wednesday since the late spring, to my great delight. They’re easy to make and delicious.
Eggplant Meatballs
- Preparation time: 90 minutes
- Ingredients for 4-6 servings
- Difficulty: Easy recipe
- Ingredients
- 4 eggplants
- 2 medium potatoes
- 1 egg
- 2 tablespoons grated Parmesan cheese
- Basil to taste
- Salt and pepper to taste
- Breadcrumbs to taste
- Extra virgin olive oil to taste
- Instructions
- Preheat oven to 200°C (400°F).
- Wash the eggplant, clean it, and cut it in half. Place it cut-side down on a baking sheet lined with parchment paper and bake in the oven for thirty to forty minutes.
- Meanwhile, boil the potatoes in a pot of lightly salted water for at least forty minutes. Drain the potatoes, peel them, and mash them.
- Meanwhile, use a spoon to scoop out the eggplant pulp and place it in a colander to drain any liquid.
- In a bowl, combine the potatoes, grated Parmesan cheese, a couple of tablespoons of breadcrumbs, the eggs, and the chopped basil. Season with salt and pepper. Stir to combine and form into medium-sized meatballs.
- Roll them in a small plate with the breadcrumbs and place them on a baking sheet lined with parchment paper and lightly greased. Drizzle with more oil.
- Bake in the oven for about thirty minutes, or until a crusty. Serve hot.
