Eggplant and quinoa meatballs

Meatballs are always irresistible.

These quinoa and eggplant meatballs fully prove the rule! The recipe is quick and easy to make, bearing in mind the necessary rest time. They are cooked in the oven, crunchy and delicious when freshly made, and even eaten cold they are delicious. They are an excellent appetizer, second course of vegetables or finger food.

What do you need

2 long aubergines

250 g of quinoa

60 g of grated Parmesan cheese

30 g of breadcrumbs (plus more for the breading)

parsley

grated zest of 1/2 lemon

1 egg

1/2 clove of garlic

Extra virgin olive oil

salt and pepper to taste

How to proceed

Start peeling the aubergines and cut them into cubes. In a non-stick pan, brown the garlic clove in the oil and add the aubergines. Add salt and pepper and cook them until they become soft. Remove and let cool. In the meantime, rinse the quinoa under running water and then boil it following the instructions on the package.

Rinse it with cold water, drain and collect in a bowl with the aubergines, chopped parsley, Parmesan, breadcrumbs and beaten egg. Add the grated lemon zest and knead by hand, adding salt and pepper. You will have to obtain a homogeneous mixture that you will leave to rest in the refrigerator for 40 minutes.

Con le mani formate delle polpette del diametro di circa 5 cm e passatele nel pangrattato in modo da ricoprirle in maniera omogenea. Disponetele affiancate su una teglia foderata di carta forno e cuocetele nel forno già caldo a 200° per 30-35 minuti, facendole dorare negli ultimi 2 minuti con il grill. Sfornate e servite le polpette di quinoa e melanzane ben calde.