Ingredients
For the dough:
- Aubergines 800 g
- Breadcrumbs 120 g
- Grated Parmigiano 120 g
- Large egg 1 or 2 medium
- Garlic 1 clove
- Salt and pepper
- 20 g Mint (or basil)
- Seed oil for frying
Method
Wash the aubergines thoroughly. Peel them and cut the pulp into small pieces. Cook the aubergines in a saucepan with very little water. When they are cooked, let them cool completely. Put in a colander and lightly crush them with a fork in order to eliminate the excess liquid. Transfer the aubergine puree inside a clean glass bowl, add the eggs, a clove of previously crushed garlic, salt, pepper, parmesan and mint . Mix everything with a spoon.
Prepare the aubergine meatballs, passing them first in the egg and then in the breadcrumbs. Fry the meatballs and serve them hot. ENJOY!