Drive away with green broad beans and ricotta
first courses from Italy
translated by Italian with
A great dish for young and old! Ideal for those who make a vegetarian choice or simply light
Wash the eggplant thoroughly. Peel and cut the flesh into chunks. Cook the eggplant in a saucepan with a little water. When done, let them cool completely.
Add the eggplant pulp, egg, salt, pepper, parmesan cheese and stale bread soaked and wrung out. If you prefer, you can add spices such as thyme or basil. Mix well with a spoon.
Prepare the eggplant meatballs, passing it in bread crumbs. Bake with a dolium wire.