second courses from Italy - Puglia
1 hour 30 minutes
translated by Italian with
Read also excellent as an appetizer! #tradition
wash the eggplant, sprinkle with oil and salt, close it in wet paper from oven, prick with a fork and put it in the oven at 250, until it becomes soft.
Remove from oven and reduce it to a cream, helping with a minimixer or scissors.
Combine the eggplant 's egg, cheese, bread crumbs, garlic and finely chopped parsley, salt, pepper, curry and carrots and grated potato.
Make small balls with mass created. In a pan put a little oil, settle the balls and sprinkle with a little olive oil and grated cheese. Add half a glass of water.
Inform 200 until they become golden. I garnished with dried tomatoes, pairing and great! Also you can eat as well as cold!