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
description
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 :)
preparation
step 1
Preheat the oven to 200 ° C
step 2
Peel and cut the eggplant into small cubes.
step 3
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.
step 4
Add the eggplant and cook for 10 minutes more.
step 5
Then add the spinach and stir everything, cook for 5 more minutes. Move away from the fire.
step 6
Apart, mix chickpea flour, water and parsley. Beat with the aid of a whisk or fork, until all is mixed homogeneously without lumps.
step 7
Add to this last mixture, the cooked vegetables from the pan and mix everything.
step 8
With patience, assemble the meatballs making balls the size you prefer.
step 9
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.
step 10
Serve hot with the accompaniment you like or let cool and store in airtight container in the refrigerator
step 11
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
others have searched