Eggplant meatballs with olives
Instructions
In boiling salted water scalded eggplants, drain and strizzatele to remove the water.
Peel, cut the flesh into chunks and puree in food processor.
Put into a bowl the past of Eggplant, cheese, Basil (except a few) and half bunch of Arugula, chopped egg, bread and chopped red pepper.
Mix thoroughly and add salt.
With the mixture formed balls as big as a walnut, flour them and steam Cook for 7-8 minutes.
After this time, baking paper-lined plate, move the meatballs, brush with oil and let Brown in preheated oven at 220 degrees for 10 minutes.
Cut the tomatoes, remove the seeds and reduce it into cubes.
Add a few tablespoons of olive oil, some chopped basil leaves, the remaining Arugula and olives; Add salt only when serving and accompanied with this salad of Eggplant meatballs.
Ingredients and dosing for 4 persons
- 3 eggplant
- 2 tablespoons of grated pecorino cheese
- 1 bunch of arugula salad
- 1 sprig of basil
- Black olives
- 4 perini tomatoes
- 1 egg
- 1 handful of breadcrumbs soaked and squeezed
- Flour
- Fresh chilli
- A few tablespoons of olive oil extra virgin
- Salt