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Fried eggplants

ingredients

servings

4

Ground beef

300 grams

Eggs

1 unit

Aubergine

500 grams

Grated Parmesan cheese

50 grams

Parsley

10 grams

Garlic

1 wedge

Iodized salt

1 pinch

Roman pecorino cheese

30 grams

Breadcrumbs

100 grams

Peanut oil

200 grams

second courses from Italy - Calabria

Fried eggplants

Fried eggplants

with meat with gluten with eggs with lactose with nuts high in calcium high in potassium high in phosphorus

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Fried eggplants

Eggplant stuffed with my mom's meat

Fried eggplants step 1

step 1

Wash and cut off the ends with the strain

Fried eggplants step 2

step 2

Cut them in half and boil in salt water and bake cooked but not too much

Fried eggplants step 3

step 3

Put the ground in a bowl with egg parsley salt pepper Parmesan cheese and finely chopped garlic pecorino

Fried eggplants step 4

step 4

Drain the eggplants and put them on a cannulas with the cut-off contact to dry them

Fried eggplants step 5

step 5

Once warm, remove the inner flesh leaving a piece of the stalk part about 2 cm

Fried eggplants step 6

step 6

Sprinkle well and add to the ground mixture if you need to add some grated pan if too soft

Fried eggplants step 7

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

Fried eggplants step 8

step 8

Fry in hot oil first from the stuffed part and once golden gently roll and bake 5 mn

Fried eggplants step 9

step 9

Put them down on sheets of absorbent paper and until they are still warm to dust with Roman sheepskin

Fried eggplants step 10

step 10

Serving hot but also cold are great

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