Meatballs in sauce softest
second courses from Italy - Calabria
Fried eggplants
Fried eggplants
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Eggplant stuffed with my mom's meat
preparation
step 1
Wash and cut off the ends with the strain
step 2
Cut them in half and boil in salt water and bake cooked but not too much
step 3
Put the ground in a bowl with egg parsley salt pepper Parmesan cheese and finely chopped garlic pecorino
step 4
Drain the eggplants and put them on a cannulas with the cut-off contact to dry them
step 5
Once warm, remove the inner flesh leaving a piece of the stalk part about 2 cm
step 6
Sprinkle well and add to the ground mixture if you need to add some grated pan if too soft
step 7
Fill the aubergines and pass them over the grated pan to the end of all the ingredients if it is a little filling you can make some meatballs
step 8
Fry in hot oil first from the stuffed part and once golden gently roll and bake 5 mn
step 9
Put them down on sheets of absorbent paper and until they are still warm to dust with Roman sheepskin
step 10
Serving hot but also cold are great