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Recipe Eggplant Meatballs by of 20-06-2007 [Updated on 24-09-2018]
To say that these eggplant meatballs are good is too little: I make them in industrial quantities and then freeze them to have stocks for the winter;)
The eggplant meatballs can be served as a second course accompanied by a nice salad or, if made smaller, you can serve the eggplant meatballs as an appetizer next to a nice plate of cold cuts and cheeses. The recipe is from my mother and at my house they are literally snapped up when she brings them to the table, but today I prepared them myself and this is the pleasant result.
For those on a diet, instead of frying them you can cook the eggplant meatballs on the Romagna text with the glass bell, or you can cook them in the oven for about 20 minutes at 200 ° C. If you like zucchini, this is the recipe. some zucchini balls. That's all for today, see you soon: *
How to make eggplant meatballs
Wash and trim the aubergines, then cut them into cubes
Now boil the aubergines in boiling water for 5/10 minutes.
Put the aubergines in a colander to drain for 1 hour.
Once warm, squeeze the aubergines to release the water further, soften the bread with a little water, squeeze and put everything in a bowl together with the eggs, basil, salt, pepper, pecorino and cheese cubes.
Mix everything together to form a homogeneous mixture.
With hands sprinkled with flour, form into balls and roll them in flour.
Put the eggplant meatballs in the fridge for about twenty minutes in order to compact everything better.
Now fry the eggplant meatballs in a saucepan with boiling oil
Turning them over from time to time to make them beautiful golden
Once cooked, lift the meatballs with a slotted spoon and place them on a plate lined with absorbent paper.