John Myers
Ingredients for 6 servings:
- 4 large eggplants
- 3 eggs
- 2 garlic cloves
- 1 bunch of parsley, flat-leaf
- 70 g Parmesan, grated
- 1 dl white wine
- 150 g breadcrumbs
- Flour
- Pepperoncini, ground
- Salt
- olive oil
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Eggplant meatballs, recipe from Calabria
Wash and peel the eggplants, and cut into approximately 1 cm cubes. Wash the parsley, pat dry, and finely chop with the garlic. Heat olive oil in a pan and sauté the eggplant cubes for about 20 minutes until soft. Stir frequently to prevent them from sticking. When they are nice and soft, remove from the heat and let cool. Then mash the eggplants with a fork and place in a bowl. Add the parsley, garlic, 2 eggs, Parmesan cheese, and 3-4 tablespoons of breadcrumbs soaked in white wine. Mix well. Season with salt and pepper. If the dough is very soft, add a little more breadcrumbs. Now, with wet hands (or using two tablespoons), form balls and flatten slightly. Carefully coat first in flour, then in beaten egg, and finally in breadcrumbs. Fry in the oil at a moderate temperature.
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