Ingredients for about 12 quenelles:
1 black durona aubergine from Palermo of about 500 g
50 g of pecorino romano
50 g of semi-seasoned pepper
30 g of parmesan
1 large egg
Breadcrumbs about 100 g
A sprig of parsley
Extra virgin olive oil, salt and pepper
Procedure:
I use the black durona of Palermo because in frying it absorbs very little oil. Then the aubergine is washed well and heated in water until a toothpick passes from one side to the other.
At this point it is allowed to cool down.
As soon as the aubergine is cold in a bowl, pour the aubergine and all the other ingredients, if you want a more decisive taste of cheeses, increase the doses by a few grams.
Mix everything well with your hands and add the egg. Continue until you have a homogeneous consistency, in case you add more breadcrumbs.
Once mixed with the help of two spoons, we form the quenelles.
Pour them into a non-stick pan where we have heated a bottom of exv olive oil.
Turn them often for homogeneous cooking.
After frying them, let the oil absorb with absorbent paper
Simple easy and very tasty
