Materials:
1 eggplant peeled and cut into pieces
1 small onion finely chopped
1 clove of melted garlic (optionally)
1 Ms. olive oil
1 Ms. linseed in 1 Ms. water
1 Mr. oregano
1 Mr. chopped parsley
½ tsp. salt
Breadcrumbs as much as possible
Implementation:
Preheat the oven to 200 degrees. Soak the flaxseed in 1 Ms. water. Sauté the onion and garlic in the oil, add the eggplant and cook until soft. Leave to cool and puree in a food processor. Pour into a bowl, add the rest of the ingredients and form meatballs. Bake on parchment paper for approx 20 minutes.
Nutritional characteristics for one serving (180 gr):
Calories 219.3 kcal
Proteins 5.42 g
Carbohydrates 21.7 g
Fatty 13.06 g
