This is a recipe I tried to convince children to eat Eggplant .

Eggplant is perhaps the most challenging and sometimes too special of the vegetables.

This is a different way to eat them and the little ones will enjoyed it as an aperitif, these meatballs are irresistible!

Prep Time15 minsCook Time15 minsTotal Time30 mins

 2 eggplants
 2 garlic cloves
 200 g parmesan cheese
 50 g pecorino cheese
 2 eggs
 2 olive oil spoons
 origan
 sunflower seed oil for frying

1

First of all, if you have any chance, get eggplants picked in the garden.
We are lucky because we can pick them directly from our garden.

2

Dice the eggplant into small cubes. Make small enough cubes so that cooking is faster.

3

Chop the garlic and place it in a pan to cook with the oil.
After a while add the eggplants and cook slowly over a low heat.
When the eggplants are cooked, mixe them and add the egg, grated cheeses and oregan to the mixture.
Let the puree rest for half an hour in the refrigerator.

4

After the rest time, form small balls and pass them in the breadcrumbs.

5

Heat the seed oil and when it starts to form bubbles start frying your meatballs.

Ingredients

 2 eggplants
 2 garlic cloves
 200 g parmesan cheese
 50 g pecorino cheese
 2 eggs
 2 olive oil spoons
 origan
 sunflower seed oil for frying

Directions

1

First of all, if you have any chance, get eggplants picked in the garden.
We are lucky because we can pick them directly from our garden.

2

Dice the eggplant into small cubes. Make small enough cubes so that cooking is faster.

3

Chop the garlic and place it in a pan to cook with the oil.
After a while add the eggplants and cook slowly over a low heat.
When the eggplants are cooked, mixe them and add the egg, grated cheeses and oregan to the mixture.
Let the puree rest for half an hour in the refrigerator.

4

After the rest time, form small balls and pass them in the breadcrumbs.

5

Heat the seed oil and when it starts to form bubbles start frying your meatballs.

Eggplant meatball
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