Meatballs Wrapped in Roasted Eggplant Slices
 
Prep time
Cook time
Total time
 
An easy and delicious recipe for spicy and aromatic meatballs wrapped in eggplant slices. Make sure you make a lot of them because they disappear too fast!
Author:
Recipe type: Main
Cuisine: Mediterranean
Serves: 6
Ingredients
  • ~ 25 meatballs.
  • 5 large eggplants.
  • 3-4 ripe and sweet tomatoes.
  • 1 teaspoon tomato paste.
  • A small bunch of fresh basil leaves.
  • ½ cup of extra virgin olive oil.
  • Salt and ground pepper.
Instructions
  1. Slice the eggplants lengthwise in thin (but not too thin) slices. Place them in a colander with plenty of salt. Add a bowl full of water on top to press the eggplants and leave them for ~ 1 hour to release their bitter juices. When finished, wash them well with cold water.
  2. Preheat the oven at 180 degrees Celsius (360 F).
  3. Place some grease-proof paper on a baking tray (you may need a second tray as you may have 25-30 eggplant slices). Add the eggplants and spread some olive oil on top using a kitchen brush. Bake them for ~ 30 minutes until they start getting brown.
  4. Add the tomatoes, tomato paste and basil in a blender and create a smooth paste. Empty the paste in the tray you are going to use for the final baking. Add some water and olive oil.
  5. Use a meatball and wrap it with an eggplant slice. Place it on top of the tomato sauce on the tray ensuring the join is facing downward. Do the same with the rest of the meatballs and eggplants.
  6. Cook in the oven for ~ 45 minutes at 180 degrees Celsius (360 F). If the meat still isn't cooked and the eggplants start getting black, cover the tray with kitchen foil and continue cooking for ~ 15 minutes. You may add some water if the sauce starts looking dry.
  7. Serve it hot with some salad and bread.
  8. Bon appetit!
Recipe by SocraticFood at https://socraticfood.com/meatballs-wrapped-roasted-eggplant-slices/