Do you like eating olives? Then you have to try this dish: The meatballs filled with olive paste are served with marinated eggplant from the oven and rounded off with a parsley dressing. Wow! The recipe was provided to us by @l ellisch.veganfood . Thank you very much 🥰
Ingredients
For about 2-4 servings || Enjoy in about 45 minutes
- 1 pack of Easy To Mix Meatball
- 1 onion
- 1 jar of olives
- 1 large eggplant
- For the marinade: 2 tablespoons olive oil, ¼ teaspoon chili flakes, ½ teaspoon salt, 1 teaspoon dried herbs, 1 teaspoon paprika powder, 1 teaspoon agave syrup, 1 bunch of parsley
- For the dressing: 1 tbsp olive oil, 1 tbsp vinegar, 2 tbsp water, 2 tsp agave syrup, pinch of salt and pepper
preparation
- Prepare the Easy Mix meatball according to the instructions. Optionally mix in chopped onions and then put in the fridge for 30 minutes.
- Puree the olives finely with a blender and, if necessary, squeeze out any excess liquid in a sieve. In the meantime, preheat the oven to 220 degrees top/bottom heat.
- Halve the eggplant and make diamond-shaped cuts. Mix all the ingredients for the marinade well. Place the eggplant halves on a baking tray and brush generously with the marinade. Then put it in the oven for 30 minutes.
- Take the meatball mixture out of the fridge and form eight thin meatballs out of it. Spread half of the olive cream in the middle of four meatballs and place the other four halves on top, press firmly and close all sides so that the olive cream remains in the meatball.
- Fry the meatballs in a pan with a little oil until they are crispy and brown on both sides. Meanwhile, puree the parsley with a little water in a blender. Add all the ingredients for the dressing to the pureed parsley and season to taste if necessary.
- Remove the eggplant from the oven and serve with the meatball, the remaining olive cream and the parsley dressing and enjoy.