Meatballs eggplant
14 recipes
Eggplant meatballs
ingredients
servings
6
Sunflower oil, for frying
1 liter
Iodized salt
to taste
Pepper
to taste
Breadcrumbs
5 spoons
Crumb, bread soft inside
1 spoon
Grated Parmesan cheese
4 spoons
Eggs
2 unit
Parsley
1 sprig
Basil
1 spoon
Garlic
1 wedge
Aubergine
700 grams
second courses from Italy
Eggplant meatballs
Eggplant meatballs
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Tasty meatballs, served hot or cold can assure you that one leads to another!
preparation
step 1
Check and peel the eggplant.
step 2
Cut into cubes of 1 cm. per side and boil them in a pot with boiling salted water for about 15 minutes or until they are tender, drain and let them cool.
step 3
Put the flesh of the eggplant in a bowl and mash with a fork and squeeze
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step 4
Join the clove of peeled and chopped garlic, egg, Parmesan, bread crumbs, grated (regulator with the consistency that is not too hard), basil and parsley washed and chopped.
step 5
Add salt and pepper and mix the ingredients. Disconnect a spoon of the compound prepared and, with the aid of hands, formed of large meatballs as an apricot.
step 6
Dip the eggplant patties in egg beaten egg, then in bread crumbs and fry in hot oil, leaving them brown on all sides.
step 7
Drain with a perforated scoop and place the patties on a sheet of absorbent paper. It will be about 18 meatballs.
