Red bell pepper:<\/strong> it is roasted in the oven, until the skins are blackened and wrinkly and then the charred skin is peeled away before using. Worthwhile making a batch as they can be used for so many tasty dishes.<\/p>\n Sun-dried tomatoes:<\/strong> tomatoes and aubergine are a dream team. Just a handful of sun-dried tomatoes add depth of flavor and umami.<\/p>\n Breadcrumbs:<\/strong> I particularly love to use Panko breacrumbs which are coarse in their texture and very light and flaky. You can find them in Asian food stores. Or feel free to use homemade or your personal favorite store-bought variety.<\/p>\n Parmesan:<\/strong> Another great source of umami deliciousness. Freshly grated is the way to go here. For a strict vegetarians, look for a \u201csuitable for vegetarians\u201d alternative to Parmigiano-Reggiano, which is prepared using animal byproducts.<\/p>\n Garlic:<\/strong> fresh garlic add lots of flavor!<\/p>\n Italian seasoning:<\/strong> gives the meatballs that classic Italian flavor thanks to oregano, basil, thyme and rosemary.<\/p>\n Olive oil:<\/strong> for roasting the eggplant.<\/p>\n Flour:<\/strong> just a little flour is needed to help bind the meatballs if they are quite moist. I like to use chickpea flour.<\/p>\n Yes! I like to bake them to keep them low-fat, but you can also fry them and serve them like the Italian dish \u201cpolpettine di melanzana\u201d (in a tomato sauce). To do so, you can roll the meatballs in flour first, or dip them beaten egg and then roll them in bread crumbs before frying for an extra crispy outer layer. And, if you want that real fried effect, then add about 1 cm cooking oil to a skillet, heat over medium and then sizzle away until browned all over. Drain on paper towels, cool for a few minutes, then serve with tomato passata or your favourite tomato sauce.<\/p>\n Try one of these favourites:<\/p>\n![\"Schritte](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2022\/01\/Aubergine-Meatballs-mit-Kitchenaid-Artisan-1-of-2.jpg\")
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\n![\"Steps](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2022\/01\/Aubergine-Meatballs-mit-Kitchenaid-Artisan-2-of-2.jpg\")
<\/a><\/p>\nTips for preparing these the best ever eggplant meatballs<\/h2>\n
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\nBefore the eggplant is roasted, it is peeled. This is my ultimate tip to getting non-aubergine lovers to eat eggplant. You get a meaty texture without really knowing where it comes from. You simply roast the eggplant until it\u2019s golden and the edges are lightly browned \u2014 the caramelisation process brings out its flavour and gives it the best texture for this type of recipe.<\/li>\n<\/a><\/p>\n<\/a><\/p>\n<\/a>
\n<\/a><\/p>\nCan you fry the \u201cmeatballs\u201d rather than roast them?<\/h2>\n
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\n<\/a><\/p>\nLooking for more delicious eggplant recipes?<\/h2>\n