Pairs well with Spaghetti with Eggplant Meatballs
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Spaghetti with Eggplant Meatballs
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A delightful vegetarian twist on a classic dish, this recipe features spaghetti served with meatballs made from eggplant, coated in breadcrumbs and fried to perfection, all topped with a homemade pesto-based tomato sauce.
01:15:00 total
Serves 6
medium
Pasta / Noodle Course
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Ingredients
- olive oil - 200 ml (200 ml)
- garlic - 2 heads (2 heads, chopped)
- onion - 1 large (1 large, julienned)
- basil - 1 package (1 package)
- Parmesan cheese - 250 g (250 g, grated)
- tomato passata - 1 can (1 can of whole tomatoes)
- salt - to taste (to taste)
- eggplants - 5 (5, halved and scored)
- parsley - 1 bunch (1 bunch, finely chopped)
- breadcrumbs - watch the video to see (as needed, for texture)
- vegetable oil - as needed (for frying)
- eggs - 3 (3, beaten)
Instructions
- Make the Pesto: Blend olive oil, fresh basil, Parmesan cheese, garlic, and salt to make a coarse pesto.
- Prepare the Sauce: In a pan, combine a portion of the pesto with julienned onion. Add tomato passata and cook on low heat. Season with salt and freshly ground black pepper to taste.
- Prepare Eggplants: Score halved eggplants, drizzle with olive oil, and bake until soft. Scoop out the flesh and chop to retain some texture.
- Make Eggplant Meatball Mixture: Combine eggplant flesh with garlic, chopped parsley, Parmesan, salt, pepper, and breadcrumbs to achieve a moldable consistency.
- Form and Fry Meatballs: Form the mixture into balls, chill to firm up, then coat in beaten egg and breadcrumbs. Fry in hot oil until golden.
- Serve: Serve the spaghetti with the tomato sauce and eggplant meatballs. Garnish with more Parmesan and optionally, parsley.
