Fennel of eggplant on smoked grilled smoked and confit tomatoes
19 recipes
Eggplant meatballs
ingredients
servings
5
Aubergine
700 grams
Smoked scamorza cheese
50 grams
Grated Parmesan cheese
100 grams
Pecorino cheese
100 grams
Wheat flour bread
100 grams
Eggs
1 unit
Parsley
5 grams
Breadcrumbs
100 grams
Iodized salt
1 pinch
second courses from Italy
Eggplant meatballs
Eggplant meatballs
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
quick and easy dish. It can be eaten hot or cold as an appetizer or as a main course.
preparation
step 1
Peel the eggplant eliminating the stem and the base peel them, cut them in half and cut into cubes.
step 2
Boil eggplant in salted water for 5 minutes, then drain and leave to cool.
step 3
Once cooled, squeeze with your hands by removing the excess water: very important step for the success of the recipe.
step 4
Put the mixture into a bowl and add egg, pecorino, parmesan and salt to taste
step 5
Put the bread to soak with a little 'of water once softened, squeeze and add to mixture.
step 6
Mix with chopped parsley, salt and pepper to taste and mix together.
step 7
Once you obtained a homogeneous knead mixture with your hands and made of the most flat patties that round.
step 8
Add a central piece of smoked cheese.
step 9
Close the meatball and impanatela with breadcrumbs.
step 10
Put a layer of parchment paper on a baking sheet, lay the meatballs and bake at 200 for about 10 minutes, then turn and bake for another 10 min the crust will be golden.
