Another typical recipe, I love good traditional cuisine, I generally love southern cuisine rich in flavors, aromas, heat and sunshine. There are traces of these meatballs since ancient times in all regions of the Mediterranean from Sicily to Greece precisely because the earth and the sun generously gave these fruits and abundance was made a virtue! Always a poor dish seasoned with herbs from the garden. Fried are ecstatic, but even baked they are delicious and lighter. Very little time and very few ingredients to prepare them and they become the main dish of lunch, dinner or your buffet. Eggplant meatballs, a foolproof recipe!
Time of realization: 40 minutes
Degree of difficulty (1 to 5): 1
Ingredients for about 15 meatballs
800 g of eggplant
1 whole egg
30 g of parmesan
1 tablespoon of pecorino
30 g of breadcrumbs
salt to taste
to taste of mint
to taste oil for frying
Procedure for making eggplant meatballs
The essential thing for the success of the meatballs is the cooking of the aubergines and subsequently the consistency. The aubergine pulp must be dry and must be shredded not blended or pureed otherwise to find the right consistency to be formed they will need an excessive dose of breadcrumbs that distort the delicate flavor of the aubergine or even more serious the inclusion of flour to be avoided absolutely.
Peel the aubergines, cut into pieces and if you have a microwave, cook at maximum power for about 20 minutes, otherwise cook in the oven at 180 ° C for about 30 minutes. If the aubergines lose water in the oven, drain the bottom, they must remain dry. Collect the soft aubergines in a bowl and coarsely chopped.
Combine the egg, salt, breadcrumbs, cheese, I season with a few leaves of mint which makes them particularly tasty. Mix everything and the consistency must be firm. Collect an amount equal to a large walnut with a spoon and coat with breadcrumbs. Fry a few minutes per side in boiling oil. They are good hot as at room temperature, therefore ideal for a buffet or a dinner between appetizers.
The recipe was made by Antonella Audino.
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