Recipe of Perfect Eggplants with Surprise Meatballs

Eggplants with Surprise Meatballs Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

"Who says meatballs have to have meat? After roasting, eggplant takes on a meaty flavor." While the meatballs cook, warm the marinara sauce in a small saucepan.

Here is the best “Eggplants with Surprise Meatballs” recipe we have found until now. This is gonna smell and look delicious.

Ingredients of Eggplants with Surprise Meatballs

1. Make ready 5 medium of Round eggplants ( not huge ones though)!cut into halves.
2. You need 1 lb of Ground beef ( lean).
3. Take 1 small of Onions ( yellow, or Spanish ) chopped.
4. Make ready 1/2 bunch of Parsley.
5. Take 1 large of Egg.
6. Take of Breadcrumbs.
7. It’s 3 tsp of Tomato paste.
8. Prepare 1/4 cup of Olive oil.
9. Take of Garlic- chopped.
10. Take of Tomatoes and bell pepper (red or green).
11. Prepare of Black, pepper, cumin, red pepper.

Then add breadcrumbs and mix until you get the consistency you want to form the balls.These hearty, delicious eggplant morsels can be used as a replacement for meatballs, or they can be fried into patties and eaten like burgers.Heat a medium skillet over medium heat.Pour in olive oil and saute garlic just until lightly browned.

Eggplants with Surprise Meatballs instructions

1. Trim off the green part, soak them in the salty water. About 20 minutes . Put something heavy over them to prevent eggplants flowing around , so you can get rid off bitterness. While you are waiting you start preparing your meatballs..
2. To grill or broil Eggplant, cut very small ones in half, cut in halves , Brush each side with oil, add salt and pepper, cook 8 to 10 minutes per side, turning often. When done, the Eggplant will be brown and tender. If you are broiling or grilling very close to the heat, 4 minutes per side may do. They will shrink and will get almost burn.
3. To prepare meatball: get mixing bowl, chopped onions, fresh Italian parsley, cumin, salt pepper, red pepper, chopped garlic and ground beef, one egg, if very lose , add some breadcrumbs ..
4. Depends of how big is your eggplant, make the meatballs so they can fit inside of eggplant ..
5. So far you already took your eggplants out of oven, let it cool, so you can use your tomb make a small hole to place your meatballs..
6. After you stuffed the eggplants you have to secure the open side of them, cut small piece of tomatoes and red pepper, close the openings..
7. Mix 2 teaspoon of tomato paste with hot water and little bit of salt..
8. Poor tomato sauce over eggplant, about 3 cups of sos you should be having. Do not pour lots of sauce into them..
9. Close the lit and cook with medium - low heat about 15-20 mints. Until meatballs are ready..
10. To serve : after you put the stuffed eggplants in to a plate , pour sauce over them. Serve hot..

I put all my ingredients together in a bowl and poured some vegetable oil on.Slice eggplant and sprinkle with salt.Mix everything but the breadcrumbs when eggplant is cool.

Reduce heat to low and cover skillet.I love eggplant now, but it took me a while to warm up to it.As an Italian-American, I grew up eating my fair share of eggplant parm, but I didn't have much exposure to the veg beyond that.When finally faced with an opportunity to cook with it, I have to say I was stumped.It's a bit more finicky than its simple.