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Eggplant Meatballs With Ham And Fontina
ingredients
servings
4
Aubergine
1 unit
Fontina cheese
100 grams
Ham
50 grams
Grana cheese
2 spoons
Breadcrumbs
4 spoons
Egg, yolk
1 unit
Sunflower oil
to taste
second courses from Italy
Eggplant Meatballs With Ham And Fontina
Eggplant Meatballs With Ham And Fontina
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Delicious and tasty, the aubergine balls are a great alternative to the classic meatballs.
preparation
step 1
First, peel the aubergine, cut into very thin chunks and place in a pan with a little oil and the leaves of fresh basil.
step 2
Cook over medium heat until it is well cooked, then transfer it on a plate and with a fork crush it until you get a sort of puree.
step 3
Put the aubergine in a bowl, add the fontina cut into cubes, the ham also cut thinly, the parmesan, the breadcrumbs, the salt and the egg yolk and knead well.
step 4
With the hands, make the balls, pass them in the breadcrumbs and cook them in the hot seed oil (if you have time, let them rest for half an hour in the fridge before cooking them, so that they are well packed).
step 5
Brown the meatballs on both sides, drain them on a tray covered with absorbent paper and serve hot.
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