How to Make Baked Eggplant and Bean Meatballs
Wash the eggplant and cut off the ends. Cut into small cubes and place on a microwave-safe plate. Cook at maximum power 5 minutes, stir and cook for another 3 minutes. Let cool. Preheat the oven to 175ÂșC.
Drain the white beans, rinsing with water if using canned. Place them in a grinder or mincer along with the cooked eggplant, the garlic clove or granulated garlic, and a pinch of salt. Blend into a paste gentle. Bring to a bowl.
Add the breadcrumbs, spices, chilli and parsley. Mix well until you get a homogeneous dough. Adjust the amount of salt to taste. Take roughly equal portions of dough and form small balls, the size of a golf ball.
Place them on a baking sheet covered with parchment paper or albal paper. Bake for about 20-25 minutes, until golden brown on the outside. Serve with sauce to taste.