Eggplant Meatball

INGREDIENTS

• 1kg of eggplant
• 4 slices of stale bread + water
• Parsley
• 15g (1/4 cup) of parmesan
• 1 clove of garlic
• 2 eggs
• Salt
• Pepper
• 15g (1/4 cup) of breadcrumbs
• Oil for frying

METHOD

1. Cut the eggplant into strips and transfer them to the pot with water. Boil for 10 minutes and remove from the heat. Drain them and transfer to the bowl.

2. In a small bowl add the stale bread pieces and pour the water over them. Set aside and then drain well.

3. Transfer the boiled eggplant strips to the bowl and add the stale bread, parsley, parmesan, garlic, eggs, salt, pepper, and breadcrumbs and mix to combine well.

4. Oil the hands and take the mixture to obtain the meatballs, with the classic elongated shape.

5. Transfer the meatballs to the pan with hot oil and fry until they are golden brown on both sides.

6. Serve eggplant meatballs all together on a serving plate.