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Eggplant polpettine with green olives

ingredients

servings

4

Olive Dolci Verdi Giganti Madama Oliva

200 oz

find out more

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

vegetarian with gluten with eggs with lactose high in calcium high in potassium

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant polpettine with green olives

Excellent meat appetizer, absolutely to try with our olives. Find out more by clicking on the button next to the ingredient.

Eggplant polpettine with green olives step 1

step 1

Cook the aubergines in a preheated oven at 200 ° for 10 minutes.

Eggplant polpettine with green olives step 2

step 2

Peel the aubergines and crush the pulp to remove excess water.

Eggplant polpettine with green olives step 3

step 3

Knead the aubergines with half of breadcrumbs, the Parmesan, 50g of egg, garlic, salt, parsley and black pepper.

Eggplant polpettine with green olives step 4

step 4

Form some meatballs with the dough to pass into the egg and then in the breadcrumbs, fry.

Eggplant polpettine with green olives step 5

step 5

Serve with green aperitif olives.

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