This version of traditional meatballs, made with eggplant rather than meat, is a typical Italian appetizer and is quite easy to prepare.
- 1 lb eggplant
- 1 egg
- 1 ¾ oz Pecorino cheese
- frying oil
- salt and pepper
Clean and wash the eggplants, cut them in half, put into a pot and cover with water.
Bring to the boil and leave to cook for about 45 minutes, drain, and leave to cool.
Prepare separately the grated bread crumbs with chopped garlic, parsley and basil, the grated cheese and the salt.
Squeeze out the eggplants and mash them with the bread crumbs and the whole egg, amalgamating everything well so as to obtain a homogeneous mixture.
With this mixture, prepare some elongated, fairly flat pellets, and fry them in the oil.
These may be served hot or cold and, if desired, also covered with a spicy tomato sauce as a side dish.
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