Eggplant meatballs
4 servings
60 minutes
Eggplant meatballs are a unique dish of Turkish cuisine that surprises with its rich flavor and aroma of spices. Soft, tender eggplants are baked to a creamy consistency and then turned into appetizing balls with the addition of roasted pumpkin seeds, aromatic spices, and fresh herbs. The breadcrumb coating gives them a crispy crust while baking makes them even juicier. These meatballs can be served with tahini, fresh salads, or light sauces, making them an excellent option for both everyday meals and festive tables. A vegetarian delight with an Eastern touch that will please even the pickiest gourmets.
1
Preheat the oven to 200 degrees.
2
Cut the eggplants in half lengthwise and place them cut side up on a baking sheet or dish. Cut the head of garlic in half and place it on the baking sheet with the eggplants.
- Eggplants: 2 pieces
- Garlic: 1 clove
3
Whisk together olive oil, harissa, and ground cumin and cinnamon until smooth. Brush each half with the mixture and sprinkle with salt and pepper.
- Olive oil: 2 tablespoons
- Cumin (zira): 0.5 teaspoon
- Cinnamon: 0.3 teaspoon
4
Bake in the oven for 35-45 minutes until the eggplants are soft and stretchy. Remove from the oven and let cool completely. Lower the oven temperature to 180 degrees.
5
Meanwhile, roast the pumpkin seeds in a dry skillet over medium heat. Stirring frequently, roast until the seeds start to pop and turn golden. Let cool before adding to the blender. Grind and transfer to a large bowl.
- Peeled pumpkin seeds: 0.5 glass
6
Once the baked eggplants have cooled enough, scoop out the flesh and transfer it to a blender. Blend for a couple of seconds until smooth. Transfer to a large bowl with the crushed seeds.
7
Add chia, curry, mint and/or parsley, lemon zest, and mix well. Season with salt and pepper to taste. For more heat, you can add more harissa.
- Curry: 1.5 tablespoon
- Parsley: to taste
8
Add half a cup of breadcrumbs and mix well, then gradually add the remaining breadcrumbs until the mixture reaches the desired consistency — the meatballs should hold their shape well and be sufficiently moist.
- Breadcrumbs: 0.5 glass
9
Heat oil over medium flame in a large skillet. Form balls from the mixture and add them 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.
- Sunflower oil: 2 tablespoons
10
Take out of the oven and serve best with tahini and kale salad.