Eggplant Meatballs, the Quick Recipe

Eggplant meatballs are perfect for aperitifs and more! Here's the recipe

4 eggplants

2 Extra Fresh Large AIA Eggs

100 g of grated Parmigiano Reggiano

50 g of bread

Breadcrumbs

Oil for frying

Salt

Pepper

Description

The eggplant parmigiana is not the only summer recipe that can be prepared with these delicious vegetables, have you ever tried eggplant meatballs? They are great hot and crispy, but also perfect at room temperature, eggplant meatballs can be fried or prepared in the oven for a lighter version.

If you love vegetables, but pasta with eggplant is not enough for you, here is the very easy recipe for eggplant meatballs to propose for an aperitif or an informal dinner.

6 Medium Yellow Pasta Eggs Raised on Land

Procedure

First of all, trim the eggplants and peel them. Cut the pulp into cubes and cook it in a pan with a drizzle of oil, adding a couple of tablespoons of water. In a small bowl, put the stale bread and cover it with water, once soft squeeze it well. When the eggplants are cooked and soft, put them in a bowl and let them cool down.

Once cooled, slightly crush the eggplants with a fork, then add the egg, the grated Parmigiano Reggiano, the moistened bread and mix very well to amalgamate all the ingredients. Adjust with salt and pepper and form small meatballs with your hands. Dip the eggplant meatballs in the beaten egg, roll them in the breadcrumbs and fry them in hot oil until they are golden and crispy. Drain the eggplant meatballs on a sheet of paper for fried foods, lightly salt and serve.

Flavor the eggplant meatballs with leaves of fresh mint or aromatic herbs to taste.

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