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


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!