Eggplant,zucchini and tuna meatballs
Eggplant,zucchini and tuna meatballs – a luscious recipe
10,58 oz of eggplants
10,58 oz of zucchini
2 medium eggs
2 cloves of garlic
1 small onion / 1 shallot
1-2 slices of bread soaked in milk / water
1 tbsp of chopped parsley
1,76 oz of grated cheese / grated Parmesan cheese
bread crumbs (about 3,52 oz) + breadcrumbs to wallow them
1 canned tuna in juice (5,64 oz)
olive oil / sunflower oil
Fun to make and even more fun to eat, this recipe will be a real crowd-pleaser!
Clean the eggplants and zucchini, cut them into small cubes.Boil the eggplants and zucchini cubes at steam for 6-7 minutes and then let them cool down.
Soak 2 slices of bread,without crust, in milk or water for 10 minutes.
Mix in in the blender, the cubes of eggplants and zucchini, the slices of bread,squeezed well,the tuna well drained ,eggs,parsley,the peeled cloves of garlic, cheese and onions.
Move the composition in a plastic bowl and add breadcrumbs to obtain a dough that can be bound. Put about 3,52 oz of breadcrumbs but if you cook eggplants and zucchini in water, it might be needed more breadcrumbs. Season with salt and pepper.
Form the meatballs, wallow them in breadcrumbs and put them in the oven tray with baking paper.Sprinkle the meatballs with olive oil or sunflower oil.
Bake them for 30 minutes at 180 ° C, in the preheated oven. After the first 15 minutes, turn the meatballs on the other side, sprinkle them with a little oil and bake them for another 15 minutes.
They are delicious hot as well as cold.
*The picture shown is for illustration purposes only.