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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

vegetarian with gluten with eggs with lactose high in calcium high in potassium high in phosphorus

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant meatballs

quick and easy dish. It can be eaten hot or cold as an appetizer or as a main course.

Eggplant meatballs step 1

step 1

Peel the eggplant eliminating the stem and the base peel them, cut them in half and cut into cubes.

Eggplant meatballs step 2

step 2

Boil eggplant in salted water for 5 minutes, then drain and leave to cool.

Eggplant meatballs step 3

step 3

Once cooled, squeeze with your hands by removing the excess water: very important step for the success of the recipe.

Eggplant meatballs step 4

step 4

Put the mixture into a bowl and add egg, pecorino, parmesan and salt to taste

Eggplant meatballs step 5

step 5

Put the bread to soak with a little 'of water once softened, squeeze and add to mixture.

Eggplant meatballs step 6

step 6

Mix with chopped parsley, salt and pepper to taste and mix together.

Eggplant meatballs step 7

step 7

Once you obtained a homogeneous knead mixture with your hands and made of the most flat patties that round.

Eggplant meatballs step 8

step 8

Add a central piece of smoked cheese.

Eggplant meatballs step 9

step 9

Close the meatball and impanatela with breadcrumbs.

Eggplant meatballs step 10

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.

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