Eggplant meatballs, small and tasty, soft inside and crispy outside, fried or baked, to be prepared and enjoyed as finger food or as a second course with vegetables.
Ingredients for 10/15 eggplant meatballs
1 kg of eggplant,
4 tablespoons of extra-virgin olive oil,
1 whole clove of garlic,
100 gr of mozzarella,
2 eggs and 2 egg yolks,
120 gr of grated Parmesan cheese,
breadcrumbs esSenza Glutine,
basil or minced parsley
Wash and cut the eggplant into cubes and then cook them in water for 1 hour. Once cooked, arrange the pulp, so obtained, in a strainer and crush with a fork so as to eliminate all the excess liquid. Transfer the eggplant purée into a clean glass bowl, add the eggs and add a previously crushed clove of garlic and chopped mozzarella; pour both the esSenza Glutine breadcrumbs and the grated Parmesan and season with salt and pepper. Finely chop the previously washed parsley and incorporate it into the mixture. Mix the ingredients Mixing everything with your hands. If the dough is not very compact, you can add more breadcrumbs.
With the dough form round meatballs and pass them in the esSenza Glutine breadcrumbs. Dip the aubergine balls in plenty of boiling extra virgin olive oil and fry them, turning them often keeping them well spaced between them. When cooked, when they have reached a beautiful golden color, drain and place them to drain on absorbent kitchen paper that will absorb excess oil. Serve your still hot and steaming eggplant patties.