This version of traditional meatballs, made with eggplant rather than meat, is a typical Italian appetizer and is quite easy to prepare.



Servings 6


  • 1 lb eggplant
  • 1 egg
  • breadcrumbs
  • parsley
  • garlic
  • basil
  • 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.






Join my Page and Discover the Italy:



Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.


Facebook Comments

Print Friendly, PDF & Email
Previous Mousse al Cioccolato (Italian Chocolate Mousse):The Best Recipe
Next Torta alle Banane (ITALIAN BANANA CAKE):The Best Recipe

No Comment

Leave a Reply