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Eggplant meatballs

ingredients

servings

12

Aubergine

800 oz

Eggs

1 unit

Grated cheese

30 oz

Parsley

1 sprig

Garlic

1 half wedge

Extra virgin olive oil

2 spoons

Breadcrumbs

4 spoons

Fresh mint

4 leafs

Iodized salt

to taste

Black pepper

to taste

Mixed seeds oil, for frying

500 fl oz

single courses from Italy - Sicilia

Eggplant meatballs

Eggplant meatballs

vegetarian with gluten with eggs with lactose with nuts

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant meatballs

The traditions on the table

Eggplant meatballs step 1

step 1

Cut the aubergines into water and salt for 30 minutes

Eggplant meatballs step 2

step 2

Colarle them and let them cool down in the cobblestone

Eggplant meatballs step 3

step 3

Squeeze them with a fork and combine egg, oil parsley and mint triti,

Eggplant meatballs step 4

step 4

Finely chopped garlic and cheese to sprinkle a little black pepper to mix and add the breadcrumbs

Eggplant meatballs step 5

step 5

Form the meatballs and fry them in abundant hot oil to lay them on absorbent paper and serve

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