Albóndigas de berenjena

Serves 1
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Directions

  1. 1Chop an onion.
  2. 2Chop an onion.
  3. 3Chop an onion.
  4. 4Peel an eggplant.
  5. 5Peel an eggplant.
  6. 6Peel an eggplant.
  7. 7Chop the eggplant.
  8. 8Chop the eggplant.
  9. 9Chop the eggplant.
  10. 10Sauté the onion and eggplant with a little olive oil.
  11. 11Sauté the onion and eggplant with a little olive oil.
  12. 12Sauté the onion and eggplant with a little olive oil.
  13. 13Take it out and add parmesan cheese, ground almond and spices.
  14. 14Take it out and add parmesan cheese, ground almond and spices.
  15. 15Take it out and add parmesan cheese, ground almond and spices.
  16. 16Shape into balls.
  17. 17Shape into balls.
  18. 18Shape into balls.
  19. 19Add a few spoonfuls of crushed tomato.
  20. 20Add a few spoonfuls of crushed tomato.
  21. 21Add a few spoonfuls of crushed tomato.
  22. 22Mash a potato together with 20 ml of vegetable drink or milk.
  23. 23Mash a potato together with 20 ml of vegetable drink or milk.
  24. 24Mash a potato together with 20 ml of vegetable drink or milk.
  25. 25Plate everything.
  26. 26Plate everything.
  27. 27Plate everything.

Ingredients

  • 1 cebolla
  • 1 cebolla
  • 1 cebolla
  • 1 berenjena
  • 1 berenjena
  • 1 berenjena
  • poquito aceite de oliva virgen
  • poquito aceite de oliva virgen
  • poquito aceite de oliva virgen
  • 2 cucharadas queso parmesano
  • 2 cucharadas queso parmesano
  • 2 cucharadas queso parmesano
  • 2 cucharadas almendra molida
  • 2 cucharadas almendra molida
  • 2 cucharadas almendra molida
  • gusto especias
  • gusto especias
  • gusto especias
  • cucharadas tomate triturado
  • cucharadas tomate triturado
  • cucharadas tomate triturado
  • 1 patata
  • 1 patata
  • 1 patata
  • 20 mililitros bebida vegetal
  • 20 mililitros bebida vegetal
  • 20 mililitros bebida vegetal

Equipment

knifewooden boardspoonforkpan

Tips

  • Add olive oil and parsley before serving.