Meatballs with Rice and Vegetables

Place the meat in a bowl. Peel the onion, chop and sauté in 20 grams (approximately 1 1/2 tablespoons) of butter. Soak the bread in milk and chop the parsley. Halve, seed and finely chop the tomato.

Mix together the onions, squeezed-out rolls, parsley, eggs, chopped tomatoes and ground meat. Season well with salt and pepper.

Rinse the eggplant, remove the stem and cut into thin slices. Rinse the zucchini and cut into slices. Peel the onion and cut vertically, without slicing completely through the sections, creating a star shape. Cook the rice with two parts water.

Bake the onion in a preheated convection oven at 180°C (approximately 350°F) for about 20 minutes.

With wet hands, shape the meatballs. Heat the oil in a pan and fry on each side for 4-5 minutes. Cook the zucchini slices on a grill pan, then remove and keep warm. Fry the zucchini in a little hot butter, add the rice and cook briefly.