Saying that these Eggplant Balls are good is not enough: I usually make a massive amount of Eggplant Balls, and I freeze them so that I have a good winter stock 🙂
You can serve Eggplant Balls as a second dish, with a nice salad, or you can make them smaller and serve as an appetizer, together with some cold cuts and cheeses.
If you like zucchini, this is the recipe to make Zucchini Balls.
P.S. If you wanna even tastier Eggplant Balls, you can fry the diced eggplant instead of boiling them 😉
On the other hand, if you wanna a more dietetic dish, you can cook your Eggplant Balls on a testo (a heavy-based pan with a glass lid), or bake them for about 20 minutes at 200°C.
Ingredients for 18 Eggplant Balls:
2 slices of sandwich bread
50 g of pecorino cheese order Indocin
80 g of scamorza cheese, diced
20 g of pastry flour
buy Clonidine basil
Preparation Time: 1 hour and 30 min.
Cooking Time: 10 min.
Total Time: 1 hour and 40 min. + 20 min. for refrigerating
Crumble the bread and let soak in some water.
Clean and dice eggplants.
Boil them for 5-10 minutes.
Drain the eggplants and let them in the strainer (in the sink), after seasoning them with some salt, for about 1 hour.
Then, gently squeeze the eggplants in order to drain even more water. Squeeze the bread too, and put everything (eggplants, bread, eggs, basil, salt, pepper, pecorino, scamorza) in a mixing bowl.
Amalgamate the ingredients evenly.
Flour your hands, then start to make the balls and pass them in some flour.
Refrigerate for about 20 minutes, so that they will furtherly compact.
Warm up the oil in a wok, then fry your Eggplant Balls.
Cook for about 5 minutes, gently moving them to make them cook evenly.
Lift them and put on some blotting paper.
Then move them on a platter and serve still hot.
Nessuna ricetta simile a Eggplant Balls.All Recipes, recipe by Flavia Imperatore
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