Recipe Eggplant Meatballs

Ingredients:

800 grams of aubergines, 120 grams of breadcrumbs, 120 grams of Parmigiano Reggiano DOPgrattugiato, 2 medium eggs, 1 clove of garlic, black pepper, fine salt, parsley, all you need, seed oil to fry as required.

Doses for: 35 persone realization time: 2 hours and -30 minutes

Recipe:

To prepare the aubergine meatballs first of all wash the latter and place them on a baking tray lined with parchment paper, then cook them in a preheated static oven at 200 ° for about 1 hour. Once cooked, let them cool and then we can take the head off. Cut the aubergines in half lengthwise and with the help of a spoon let's move on to remove all the pulp. We place the pulp in a colander and crush it lightly with a fork in order to remove the excess liquid. At this point we transfer the eggplant puree to another bowl and begin to combine the ingredients for the dough. Combine the grated cheese, breadcrumbs, eggs, a crushed clove of garlic and season with salt and pepper to taste. Finely chop the previously washed parsley and add it to the mixture. Mix everything with your hands until all the ingredients are well mixed. If the dough is not very compact, we can add a little more breadcrumbs. Once ready the dough begins to form the meatballs: we take a small portion and, still with the hands, we form round meatballs the size of a walnut, which we will then pass into the breadcrumbs. When all the mixture is finished pour a few meatballs at a time in hot oil at a temperature of 170 ° and let them cook for 1-2 minutes, until they are golden brown, before draining them and placing them on a tray lined with kitchen paper. We serve our hot aubergine balls!

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