Eggplant Meat-less Balls

This version of traditional meatballs, made with eggplant rather than meat, is a typical Italian appetizer and is quite easy to prepare.
65 min
6 People
65 min
INGREDIENTS for 6 people
  • 1 lb eggplant
  • 1 egg
  • breadcrumbs
  • parsley
  • garlic
  • basil
  • 1 ¾ oz Pecorino cheese
  • frying oil
  • salt and pepper

Clean and wash the eggplants, cut them in half, put into a pot and cover with water.


Bring to the boil and leave to cook for about 45 minutes, drain, and leave to cool.


Prepare separately the grated bread crumbs with chopped garlic, parsley and basil, the grated cheese and the salt.


Squeeze out the eggplants and mash them with the bread crumbs and the whole egg, amalgamating everything well so as to obtain a homogeneous mixture.


With this mixture, prepare some elongated, fairly flat pellets, and fry them in the oil.


These may be served hot or cold and, if desired, also covered with a spicy tomato sauceas a side dish.

Winter Fall vegetables Starters Vegetarian
Would you like to be updated about the gourmet world news? Sign up.
become a Master of pasta
Find out more