Eggplant Meatballs
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
4
Description
Eggplant Meatballs
Ingredients
- Eggplants - 2 pieces
- Garlic - 1 clove
- Olive Oil - 2 tablespoons
- Black Cumin (Cumin) - ½ teaspoon
- Cinnamon - ¼ teaspoon
- Shelled pumpkin seeds - ½ cup
- Red Curry Powder - 1½ tablespoons
- Parsley - to taste
- Breadcrumbs - ½ cup
- Safflower Oil - 2 tablespoons
Step by Step guide
Step 1
Preheat the oven to 392°F.
Step 2
Cut the eggplants in half lengthwise and place them cut side up on a baking sheet or in a baking dish. Cut the head of garlic in half and place it on the baking sheet with the eggplants.
Step 3
Whisk together the olive oil, harissa, ground cumin, and cinnamon until smooth. Brush each half with the mixture and sprinkle with salt and pepper.
Step 4
Bake in the oven for 35–45 minutes until the eggplants are soft and tender. Remove from the oven and let cool completely. Lower the oven temperature to 356°F.
Step 5
Meanwhile, toast the pumpkin seeds in a dry skillet over medium heat. Stirring frequently, toast until the seeds start to pop and turn golden. Let cool before adding to the blender. Grind and transfer to a large bowl.
Step 6
Once the roasted eggplants have cooled sufficiently, scoop out the flesh and transfer it to the blender. Blend for a few seconds until smooth. Transfer to the large bowl with the ground seeds.
Step 7
Add chia seeds, curry, mint and/or parsley, lemon zest, and mix well. Season to taste with salt and pepper. For extra heat, you can add more harissa.
Step 8
Add half a cup of breadcrumbs and mix well, then add the remaining breadcrumbs gradually until the mixture reaches the desired consistency — the meatballs should hold their shape well while still being moist.
Step 9
Heat oil over medium heat in a large skillet. Form the mixture into balls and add to the skillet. Fry for a few minutes, then place in the oven for about 10 minutes and bake until golden brown. Alternatively, you can either just fry them in the skillet or simply bake them.
Step 10
Remove from the oven and serve, preferably with tahini and a kale salad.
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