Roast Eggplant and Syrian Meatballs
A flavorful dish blending the richness of roasted eggplant with the bold taste of Syrian meatballs.
Ingredients
- ●1 pound ground beef80/20 ratio
- ●1 medium onionfinely chopped
- ●3 cloves garlicminced
- ●1/2 cup all-purpose flourfor coating
- ●1 large beaten eggfor egg wash
- ●2 large eggsfor meatballs
- ●1/2 cup bread crumbsplain
- ●2 medium eggplantcut into 1-inch cubes
- ●2 tablespoons vegetable oilfor eggplant
- ●1 cup ricotta cheesefor serving
- ●1 cup parmesan cheeseshredded
- ●1/4 cup fresh parsleychopped
- ●to taste salt
- ●to taste black pepper
- ●to taste red pepper flakes
Instructions
- 1
1. Preheat oven to 400°F (200°C).
- 2
2. In a large bowl, combine ground beef, onion, garlic, salt, black pepper, and red pepper flakes. Mix well with your hands until just combined.
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3. Cover the mixture and refrigerate for at least 30 minutes.
- 4
4. In a separate bowl, mix together flour, eggs, and bread crumbs.
- 5
5. Using your hands, shape the meat mixture into small meatballs, about 1 1/2 inches in diameter.
- 6
6. Dip each meatball into the flour mixture, then into the beaten egg, and finally coat in bread crumbs.
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7. Place the coated meatballs on a baking sheet lined with parchment paper.
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8. Drizzle the eggplant cubes with vegetable oil and season with salt and black pepper.
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9. Spread the eggplant on a separate baking sheet.
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10. Bake the meatballs in the preheated oven for 18-20 minutes, or until cooked through.
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11. Bake the eggplant for 20-25 minutes, or until tender and lightly browned.
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12. Serve the meatballs with roasted eggplant, topped with ricotta cheese, parmesan cheese, and chopped parsley.