~ Eggplant meatballs ~
Mitch’s home is the “La La Land” of aubergines. I sing them, cook them and eat them in every way … baked, fried, stewed, grilled, filled, with pasta, in oil etc …
I love this wonderful vegetable that is so malleable, with nothing it can become a delicious dish!
Today I propose one of the versions I like the most.
INGREDIENTS:
- 2 aubergines
- garlic
- oil
- salt
- dry peppermint A/R
- 1 egg
- parmesan A/R
- breadcrumbs A/R
- pepper A/R
- stale bread (3 loaves)
- fresh parsley A/R
METHOD:
Cut the aubergines into cubes and stew them in a pan for 15-20 minutes with oil, garlic, salt and lots of dry mint. Soak the stale bread in water until it is flaked.
In a bowl, put the squeezed bread, an egg, salt, pepper, parmesan, chopped parsley and the stewed aubergines (cooled a little).
Stir all and if the dough is too soft, add breadcrumbs as required.
Be careful not to overdo with it or you will risk drying the dough too much and obtaining “stringy” meatballs.
In the oven for 20 minutes at 180 ° or fried dipped in seed oil.
With the given doses will be about 10-12 meatballs as in the picture, or double if made it smaller.
