Description
This recipe is a harmonious blend of all the ingredients. Easy to prepare and in the end, a surprising result, tender meatballs with a rich full-bodied taste.
Ingredients
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Vegetable oil
3 Tbsp
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Eggplant
1 piece
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Onion
1 piece
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Garlic
3 tooth
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Beans
100 g
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Oat flakes
20 g
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Parsley
0.5 coup
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Salt
-
Black pepper
Cooking
Soak the beans in cold water overnight and boil until tender. I usually cook beans in large quantity because of the cooked beans can be cooked many delicious dishes and always handy to have at hand a ready-made beans.
Eggplant wash, dry and cut into small cubes.
Sprinkle eggplant slices with vegetable oil "Oleyna", put on baking sheet or in a form, bake in preheated oven 180* 20-25 minutes
While baked eggplant, peel the garlic and a large onion, cut into cubes.
In the frying pan, the vegetable oil and fry the onion and garlic until soft.
Cook oatmeal and boiled beans.
Chop the parsley or cilantro.
All the ingredients grind in a blender or grinder, vegetable stuffing and season with salt and pepper.
To form meatballs the size of a walnut
Spread on oiled baking sheet or in a flat shape and bake in the preheated oven at 180* for 20 minutes
Put meatballs on a plate, pour the tomato sauce. Serve with any side dish: rice, potatoes, cabbage.
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