Drive away with green broad beans and ricotta
24 recipes
Eggplant and zucchini balls
ingredients
servings
4
Courgette
1 unit
Aubergine
1 unit
Parmesan aged 30 months
50 grams
Glutenfree breadcrumbs
100 grams
Yellow corn flour
1 cup
Glutenfree flour for bread and oven products
1 cup
Eggs
1 unit
Basil
7 leafs
Salt
to taste
Extra virgin olive oil
to taste
Sunflower oil
to taste
Garlic
1 wedge
Shallots
1 unit
single courses from Italy
Eggplant and zucchini balls
Eggplant and zucchini balls
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
I always have many vegetables from the garden ... And after a month of zucchini ... and zucchini ... and zucchini ... I said to myself: just zucchini !, but the fridge did not agree. So tonight the zucchini, together with the aubergine, has become a delicious meatball! Obviously, gluten-free, lactose-free (parmigiano reggiano does not contain lactose, regardless of seasoning) and without meat / sausages. I served them as a single dish, but you can indulge in shape and size to adapt to be also appetizers or side dishes.
preparation
step 1
Wash and wash the courgettes and aubergines, and peel the latter. Then with a large grater grind them and separate them. In a saucepan, heat a little olive oil with a clove of garlic. Once hot, cook the aubergines over high heat.
step 2
When the aubergines are about halfway through (about 10 minutes) add the zucchini, season with spices if you like, and with the basil and finish cooking. Let the mixture cool down, which with cooking will have reached the consistency of a real filling.
step 3
While waiting for it to cool down, beat an egg and make white flour on one side and breadcrumbs (I used toasted corn flour) on the other. Once cooled, season with salt. Add the breadcrumbs and the cheese and mix well with your hands.
step 4
It's time to make meatballs. Here you see ... You can make them little finger-food appetizer or more hail, flat or round. Go into the flour, then into the egg, then into the breadcrumbs (or toasted corn flour to bread).
step 5
Without all the meatballs it remains only to cook them. Heat the sunflower oil well and go well, in the pan (or fryer, if you have it)! Dry well on paper towels and serve hot and crisp.
step 6
COOKING IN OVEN, as an alternative to fried: Place on baking paper on the dripping pan, put a little oil on top and cook in preheated oven for 20/30 minutes (depending on how big your meatballs are) at 180 ° C.
step 7
CONSERVATION: you can freeze (without overlapping) the NOT COOKED meatballs, that is, after having breaded, and fry them later without having to defrost them.
