Eggplant (Aubergine) Meatballs

1. 1

   Slice eggplant and sprinkle with salt.

2. 2

   Let sit 10 minutes to draw out water.

3. 3

   Rinse and pat dry.

4. 4

   Saute on stovetop with a splash of olive oil and about 1/4 cup water until eggplant is soft.

5. 5

   Remove and chop finely.

6. 6

   Mix everything but the breadcrumbs when eggplant is cool.

7. 7

   Then add breadcrumbs and mix until you get the consistency you want to form the balls.

8. 8

   Place in a generously olive oiled pan about l inch apart and bake at 400 degrees until golden brown, about 40 60 minutes.

9. 9

   Turn halfway through baking to ensure even browning.

* Per serving · 4 servings · Values may vary.

No additional tips available.