Eggplant meatballs
by Tavolino
Tasty vegetarian meatballs made with boiled eggplant, bread, and cheese, ideal as a main course or a delicious appetizer. A classic and versatile recipe, perfect to prepare in advance.
Ingredients
- eggplant 3
- bread 2 slices
- eggs 2
- pecorino cheese 50 g
- scamorza cheese 80 g
- flour 20 g
- basil to taste
- salt to taste
- pepper to taste
- seed oil to taste
Preparation
- 1
Wash and clean the 3 eggplants, then cut them into uniform cubes.
- 2
Boil the eggplant cubes in water for about 5-10 minutes.
- 3
Drain the eggplants and let them rest in a colander for an hour to remove excess water.
- 4
Squeeze the eggplants well to remove any remaining moisture.
- 5
Soften the 2 slices of bread in water, then squeeze them thoroughly.
- 6
In a bowl, combine the eggplants, bread, 2 eggs, 50 g of pecorino, basil, salt, and pepper.
- 7
Cut the 80 g of scamorza into cubes and add them to the mixture.
- 8
Mix all the ingredients well until you get a homogeneous dough.
- 9
Form meatballs with your hands and coat them in the 20 g of flour.
- 10
Let the meatballs rest in the refrigerator for 20 minutes to firm up.
- 11
Heat plenty of seed oil in a small saucepan.
- 12
Fry the meatballs in the hot oil, turning them until they are golden brown.
- 13
Remove the meatballs with a slotted spoon and drain them on paper towels before serving.