Soft and fragrant, vegetarian and delicious, eggplant balls with their unmistakable taste, will conquer you at the first bite.
In addition to being tasty, they are very light: no need to use fat in cooking and they are also excellent cold.
Before going to the ingredients and process, we discover something more about eggplant, this vegetable with multiple properties.
Nutritional values of aubergines
Solanum melongena L., commonly called "aubergine", is a dicotyledonous angiosperm plant belonging to the family of Solanaceae. Probably native to South and East Asia.
For 92% it consists of water, 3.4% is fibre, and the rest includes proteins, sugars and traces of lipids.
Aubergine is particularly low-calorie, for 100 grams it provides only 24 calories.
Aubergine is a valuable source of minerals in particular: potassium, magnesium and calcium, but also copper, zinc, iron and phosphorus.
It is rich in vitamins such as A, B1, B2, B3, B5, B6, C, E and K. It also contains alanine, arginine, cystine, and tyros, glycine and phenylalanine.
Properties of the aubergine
Aubergines play an important purifying and draining action thanks to the abundant presence of potassium.
It’s a beneficial source of bone health as it’s rich in iron and calcium.
It brings many benefits to the gastrointestinal system. The fibre contained in particular in the outer and more coriaceous part of the aubergine, helps the intestinal motility and counteracts constipation and abdominal constipation, and is an ally valid in the regulation of cortisol.
In some countries, aubergine is often used as a natural laxative in cases of constipation.
It also has strong antioxidant properties and numerous benefits for the cardiovascular system.
It is not recommended to eat raw because it contains solanine, a toxic substance that is eliminated/ reduced from cooking.
At the purchase time, are preferred aubergines with a uniform colour and a hard and compact texture.
They are stored in the refrigerator for a week and it is not recommended to remove the stem before preparation.
- 2 large aubergines (260 g cooked)
- 1 egg
- 70 g of bread
- 10 g of extra virgin olive oil
- 10 g of Parmesan
- 100 ml of milk
- Garlic in powder form
- 20 g Jumbo oat flakes
- 20 g breadcrumbs
- Wash the aubergine, cut into cubes and cook in a microwave at 900 W for 12 minutes or in a pan with 50 ml. of water and the lid until soft.
- Cut the bread and soak the slices in the bowl with the milk.
- Once cold, put the aubergine in a bowl and add the egg, spices, salt, parmesan, oil and finally the bread well squeezed.
- Blend 2/3 of the mixture with a hand blender.
- Add the oatmeal and breadcrumbs.
- Cover the bowl surface with cling film and leave to rest in the refrigerator for at least 3 hours.
- Form the meatballs and cook on a non-stick pan on both sides (3 minutes per side).
Aubergine meatballs can be eaten on the spot or enjoyed cold. They are kept in the refrigerator inside a hermetically sealed container for three or four days.
Preparing tasty aubergine balls with low fat and calories is really simple. The oatmeal, absorbing most of the liquid in the dough, allows you to use fewer ingredients and contribute to making the final flavour of these meatballs!