(Byflorab) Recette Boulettes d'aubergine à l'italienne

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Many things affect the quality of taste from (Byflorab) Recette Boulettes d'aubergine à l'italienne, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare (Byflorab) Recette Boulettes d'aubergine à l'italienne delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make (Byflorab) Recette Boulettes d'aubergine à l'italienne is 6 personne. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook (Byflorab) Recette Boulettes d'aubergine à l'italienne estimated approx 35 minutes.

To get started with this recipe, we have to prepare a few components. You can have (Byflorab) Recette Boulettes d'aubergine à l'italienne using 31 ingredients and 5 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make (Byflorab) Recette Boulettes d'aubergine à l'italienne:

1. 8 aubergines 🍆 petite
2. Huile d’olive
3. 1/2 oignons 🧅
4. 1 gousse d’ail
5. 🧂 1 càc rase de sel
6. 1/2 càc paprika
7. 1 càc 🌿 rasé d'origan
8. 1/2 càc 🪴 de thym
9. 1/4 càc 🌶 piment d'espelette (piment doux ou poivre)
10. 12 🌿 feuilles de basilic
11. 1 càc 🍅 concentré de tomate
12. 1 càs 🥫de la sauce tomate maison
13. 150 g 🌾 farine (riz ici)
14. 160 g 🥖 chapelure
15. 150 g 🧀 de parmesan
16. 2 🥚 œufs
17. 1 càs 🫒 huile d'olive
18. Sauce
19. 1 gousse d’ail
20. 1/2 petit oignon
21. 1 boite de bonne pulpe de tomates en dés
22. 1 boite de tomate pulpe fine
23. 1 càc de concentré de tomate
24. 1/2 càc paprika
25. poivre, sel
26. 1 càc origan
27. 1 càc thym
28. 1,5 càc sucre (complet ici)
29. 1 quinzaine de feuilles de basilic ciselées
30. 1 feuille de laurier
31. 2 càs eau de cuisson des pâtes

Steps to make to make (Byflorab) Recette Boulettes d'aubergine à l'italienne

1. Https://instagram.com/byflorab?igshid=YmMyMTA2M2Y=
   
   Faire la sauce en amont.
   Préchauffer le four à 200°.
   Couper l'aubergine en 2.
   Badigeonner d'un filet d'huile d'olive et saler légèrement.
   Enfourner pour 20 min
   (surveiller : 22 ici).
   ou en sauce
2. Dans un trait d'huile d'olive faire revenir oignon émincé et gousse d'ail pressée ou coupée en petits morceaux 5
   min à feu doux.
3. Sauce:
   Faire suer oignon et ail. Ajouter le reste et laisser mijoter une heure
   à feu doux.
   - option vegan : remplacer l'œuf par un œuf de lin
4. Laisser refroidir l’aubergine et hacher. Mélanger
   avec oignon et ail, épices, sel, basilic ciselé, chapelure, farine et
   parmesan. Ajouter concentré et la càs de sauce.
5. Mélanger et
   ajouter l'œuf et l'huile. Mélanger. Façonner les boulettes. Enfourner
   13 min dans un four préchauffé à 200 ou faire dorer à la poêle avec
   un trait d'huile d'olive. Déguster à l'apéro

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