Ingredients: 500 g of eggplant
an egg 2 slices of bread
parsley basil garlic
50 g of cheese olive oil for frying breadcrumbs
salt and pepper Clean and wash the eggplant, cut into small pieces, put them in a pot and cover with water, bring to a boil and continue in cooking for about three quarters of an hour, then drain and leave to cool.
Crumble the slices of bread after being softened in water, add garlic, parsley and chopped basil, grated cheese, salt and pepper.
You can also add other herbs, oregano, chopped mint leaves.
Squeeze very good eggplant and mix with bread and egg (white and yolk) mixing everything well until a smooth paste.
with the mixture into balls, rather flat, dip in breadcrumbs and fry in oil.
Serve hot or cold and also covered with a tomato sauce as a side dish.
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