Polpette di melanzane
Instructions
Combine the meat chopped eggplant, onion, egg yolks, salt, pepper and make a homogeneous dough.
With floured hands, form balls, dip in beaten egg, then in bread crumbs.
FRY in hot oil, drain and serve with lemon.
Ingredients and dosing for 4 persons
- 300 g of stuffings
- 450 g of eggplant
- 1 tablespoon of sliced onion and golden
- 3 egg yolks
- Flour
- 2 beaten eggs
- Breadcrumbs
- Olive oil
- 2 lemons
- Salt
- Pepper