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Eggplant meatballs

ingredients

servings

6

Sunflower oil, for frying

1 fl oz

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 oz

second courses from Italy

Eggplant meatballs

Eggplant meatballs

vegetarian with gluten with eggs with lactose with good fats

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant meatballs

Tasty meatballs, served hot or cold can assure you that one leads to another!

Eggplant meatballs step 1

step 1

Check and peel the eggplant.

Eggplant meatballs step 2

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.

Eggplant meatballs step 3

step 3

Put the flesh of the eggplant in a bowl and mash with a fork and squeeze

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Eggplant meatballs step 4

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.

Eggplant meatballs step 5

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.

Eggplant meatballs step 6

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.

Eggplant meatballs step 7

step 7

Drain with a perforated scoop and place the patties on a sheet of absorbent paper. It will be about 18 meatballs.

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