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

 

Quenelle of eggplant last edit: 2017-10-12T09:35:50+02:00 da Nuccio Cat
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