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Grate eggplant to create the best balls ever!
INGREDIENTS:
3 medium melanzane
2 cloves garlic, minced
1 tablespoon paprika
Salt and pepper to taste
1 tablespoon tomato paste
2 eggs
5 g (1/4 cup) fresh parsley, chopped
50 g (1/2 cup) grated cheese
150 g (1 1/3 cups) breadcrumbs
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METHOD:
PROCEDURE:
Grate the eggplant with the skin using a large grater.
Heat the olive oil over medium heat, add the grated eggplant and season with salt, pepper, garlic and paprika. Cook for 10 minutes, stirring occasionally.
Let the cooked eggplant cool, then add it to the eggs, grated cheese, breadcrumbs and parsley.
With this mixture, form ping-pong-sized balls and roll them in a little more breadcrumbs.
Fry the meatballs in hot oil at 180°C for 3-4 minutes, until golden brown.
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Serve the eggplant balls with your favorite sauce.
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