Why limit yourself to traditional meatballs when you might be able to make something just as tasty with vegetables? These little aubergine balls are made with a mixture of eggs, sliced bread, parsley, garlic, Parmesan cheese and a touch of salt and pepper. They are fried in hot oil and served as a main dish or appetizer, according to taste. They can also be made by baking them in the oven instead of frying in oil: in this method your aubergine balls will be very light and healthy, although their shape will not be as perfect as when cooking them with oil. You can eat them warm or cold, or put them in an airtight container in the refrigerator and take them with you on a picnic. Remember that they will keep for a couple of days in the fridge.
Dairy Mix: burrata, mozzarella, primo sale, stracciatella, mini balls of mozzarella cheese
Dried aubergine pesto, with Bronte pistachio
Dairy Mix: burrata, mozzarella, mozzarella plait, yogurt, mini balls of mozzarella cheese
Dairy Mix: burrata, mozzarella, primo sale, yogurt, stracciatella, treccione and mini balls of mozzarella cheese)
Semolina sagne ncannulate
Wash the aubergine, cut into cubes and fry with 3 tablespoons oil for about 10 minutes. Meanwhile chop the sandwich loaf up with the parsley and garlic. Transfer them to a bowl, add the eggs, salt, pepper, Parmesan cheese and cooled aubergine. Mix everything to obtain a homogeneous mixture and shape into little balls in the palm of your hands. Coat well in breadcrumbs and fry in hot oil. Drain on a paper towel and serve immediately.