A flavorful dish with meatballs and eggplants cooked in a mushroom style.
Step 1 of 5: Cut the eggplants into cubes and fry in oil.
Step 2 of 5: Sauté a garlic clove in EVO oil and add the cherry tomatoes, then add the eggplants.
Step 3 of 5: Prepare the meatballs by mixing the minced meat, an egg, Grana Padano, salt, pepper, and some breadcrumbs soaked in milk. Take a small amount of the mixture and form a meatball.
Step 4 of 5: Fry in oil and once cooked, add to the eggplants.
Step 5 of 5: Meanwhile, boil the water, drain the pasta al dente and toss it in the pan with the eggplants and meatballs.
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Gluten and Eggs
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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