Eggplant balls in tomato sauce
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ingredients
2 pcs eggplant 1 pcs white beans 1 pcs egg 3/4 cup oatmeal 1/4 cup breadcrumbs 1/2 cup grated cheese 1/2 cup basil 4 cloves garlic pcs salt pcs ground black pepper
Smear:
1 can crushed tomatoes 4 cloves garlic 1 handful fresh basil 1 tbsp olive oil 1 tsp sugar pk salt pk ground black pepper
progress
Although it doesn’t look like it at first glance, this is a meatless dish.
1.
Prick the aubergine with a fork and bake at 180°C for about 50 minutes, depending on the size. Cut the baked, slightly cooled aubergine open and scoop out the flesh with a spoon, put the flesh in a bowl and mash with a fork.
2.
Add drained beans, egg, oatmeal, grated cheese, chopped basil, mix well and add enough breadcrumbs or ground oatmeal to form a mass from which you can form balls. Season with salt and pepper, set aside for about an hour, as the oatmeal needs to soften.
3.
Put baking paper on a baking tray, brush with oil and spread with your hands, form balls with oiled hands and place on the tray.
4.
Bake at 180°C for about 25 minutes and then bake at 240°C for about 5 minutes.
5.
Dipping sauce: put all ingredients in a saucepan and boil briefly, taste and season if necessary
6.
Serve the eggplant balls with the sauce and pasta
