Eggplantballs with Tomatoes and Thyme

Servings: 4
Prep time: 40
Cooking time: 60
  • - 2 eggplants
  • - 1 potato
  • - 1 egg
  • - 1 bunch of parsley
  • - 1 clove of garlic
  • - breadcrumbs
  • - Nutmeg
  • - 6 tablespoons of olive oil
  • - salt
  • For the garnish:
  • - 300 g of cherry tomatoes
  • - 1 teaspoon of thyme
  • - 1 clove of garlic
  • - 3 tablespoons of olive oil
  • - salt
  1. Divide in the tomatoes and season with thyme, crushed garlic and olive oil. Cover them and leave to rest.
  2. Boil the potato. Cut the eggplant into chunks, season with salt and sautè over low heat in a covered pan, fat-free or with only a little oil until they are soft and dry.
  3. Reduce eggplant and potato in puree, collect them in a bowl. Join a tablespoon of finely chopped parsley and garlic, a pinch of nutmeg, egg, salt and breadcrumbs needed to obtain a fairly soft consistency.
  4. Shape into small balls, round and slightly flattened. Coat them in breadcrumbs.
  5. golden the balls on both sides, over low heat in a pan with a little oil until they become firm. Keep them warm.
  6. Serve immediately the balls accompanying them with cherry tomatoes , after being lightly salted. They are also excellent with a green salad flavored with onion, or with a yogurt sauce with mint.