Saving at home – Eggplant “meatballs”


Hi everyone!

Who says that meatballs must be made with meat? This delicious version made with eggplant will change the mind also of the most skeptical!

This recipe, like most on my blog, is quick and easy to prepare.

Let’s start:


Ingredients for 4 people: 2 eggplants – 100 g provolone CHEESE – 1 egg – 100 g of breadcrumbs – 2 tablespoons chopped parsley – 1 dry tomato – 1 clove of garlic – salt – pepper – extra virgin olive oil


Wash, peel and dice the aubergines, then add salt let them rest for a few hours so that they lose the bitterish taste typical of this vegetable.

Cook the eggplant in boiling oil, browning them over medium heat for a few minutes so that they soften.

Once browned, put them in the mixer and chop them together with the garlic and the dried tomato, a pinch of salt and pepper.

Transfer this homogeneous mixture into a large bowl, then add the breadcrumbs, the egg and the grated provolone cheese.

To be able to grate the provolone easily, I recommend keeping it in the freezer for 20 minutes before.

Enjoy your meal!

original recipe:

Una replica a “Saving at home – Eggplant “meatballs””


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