Ingredients
  • Eggplant 800 g
  • Breadcrumbs 120 g
  • 120 g grated Parmesan cheese
  • Medium eggs 1
  • 1 clove garlic
  • Black pepper to taste
  • Salt up to taste
  • Parsley to taste
  • Seed oil for frying to taste
Procedure

Wash the aubergines and cook them in the oven for 1 hour at 200 °, once cooked and warm, remove the peel and the stalk. Mash the pulp in a colander with a fork and put it in a large bowl where inside you will put the egg, garlic, breadcrumbs, grated cheese, salt and pepper. Then add the chopped parsley. Now knead and with your hands formed into round balls, the size of a walnut. Take the meatballs, dip them in breadcrumbs and then fry them in seed oil (at 170 °). Remove them when they are golden brown.

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