How To Cook Eggplant And Kale Meatballs In Tomato Sauce - Recipe
Author: Dean Rouseberg
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Eggplant and kale meatballs in tomato sauce". Delicious recipe.
Necessary products:
- 2 teaspoons olive oil
- 2 large aubergines, cut in half
- 100 grams of finely chopped kale
- salt and pepper to taste
- red pepper to taste
- 1/4 tea cup of water
- spray spray oil
- 1 broken egg
- 1 and 1/2 cup coarsely ground breadcrumbs
- 2 teaspoons oregano and basil mix
- 1 tablespoon garlic powder
- 1 tablespoon chopped fresh parsley
- 100 grams of grated cheddar
- 600 grams of canned tomatoes
- 4 cloves garlic
- 1 sprig of thyme
- chopped basil for decoration
- cheese or cottage cheese for garnish
Method of preparation:
Preheat the oven to 190 degrees. Add fat to the pan and add the kale, eggplant, salt, both pepper and water. Cook until the vegetables are cooked through and cool. Transfer them to a blender and beat until smooth.
In a bowl, add the cheddar, egg, breadcrumbs, oregano and basil, garlic powder, parsley and mashed vegetables. Stir and shape the meatballs. Arrange them in an oiled pan and bake for 25 minutes.
In another bowl, saute the garlic and add the thyme, mashed tomatoes and basil. Cook over low heat and once it starts to thicken, cool. Garnish the meatballs with the resulting sauce, sprinkle with basil and cheese. Serve the dish and enjoy it.
Bon Appetit!
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