Drive away with green broad beans and ricotta
starters from Italy - Puglia
translated by Italian with
A variation of the typical meatballs are the eggplant meatballs!
Wash and clean the aubergines, cut them into cubes.
Fry a clove of garlic in a pan with some extra virgin olive oil. After a while add the aubergine cubes and brown them, cooking.
When they are cooked, remove the garlic and let them cool completely.
Then blend half the eggplant mixture.
Then put the whisked aubergines into a bowl and leave them in the pan to pieces, add the grated Parmesan cheese, the wet and squeezed stale bread, some chopped fresh parsley, salt, pepper and mix everything with a spoon.
Prepare the eggplant meatballs, passing them first in the egg and then in the breadcrumbs.
Fry the meatballs in plenty of frying oil. Then serve them hot!