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Eggplant meatballs in my own way

ingredients

servings

2

Aubergine

1 unit

Ricotta cheese

100 oz

Grana cheese

30 oz

Onion

a bit

Fresh mint

4 leafs

Breadcrumbs

1/2 cup

Salt

1 pinch

Pepper

1 pinch

starters from Italy

Eggplant meatballs in my own way

Eggplant meatballs in my own way

vegetarian with gluten with lactose high in calcium high in phosphorus

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant meatballs in my own way

Crunchy and tasty, excellent after a pasta dish with vegetable sauce because they have only 187 kcal.

Eggplant meatballs in my own way step 1

step 1

Boil the eggplant in pieces for 10 minutes, drain and put it to drain in a colander for 20 minutes; then whisk it in the blender with ricotta, parmesan, a tablespoon of chopped onion, salt, pepper and mint;

Eggplant meatballs in my own way step 2

step 2

Mix the breadcrumbs with the mixture just enough to obtain a dough that is not too moist (add them if necessary). Let it rest for 10 minutes. With your hands, form meatballs (also oval) and put them in oven paper at 180 ° C for 20 minutes.

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