Eggplant meatballs
by
43 recipes
Eggplant polpettine with green olives
ingredients
servings
4
Olive Dolci Verdi Giganti Madama Oliva
200 oz
Aubergine
800 oz
Breadcrumbs
120 oz
Grated Parmesan cheese
80 oz
Eggs
100 oz
Garlic
10 oz
Salt
to taste
Parsley
1 sprig
Black pepper
to taste
starters from Italy
Eggplant polpettine with green olives
Eggplant polpettine with green olives
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Excellent meat appetizer, absolutely to try with our olives. Find out more by clicking on the button next to the ingredient.
preparation
step 1
Cook the aubergines in a preheated oven at 200 ° for 10 minutes.
step 2
Peel the aubergines and crush the pulp to remove excess water.
step 3
Knead the aubergines with half of breadcrumbs, the Parmesan, 50g of egg, garlic, salt, parsley and black pepper.
step 4
Form some meatballs with the dough to pass into the egg and then in the breadcrumbs, fry.
step 5
Serve with green aperitif olives.
