Today an idea as a second course that you have to try absolutely: eggplants and ricotta meatballs. It is so delicious and versatile, perfect for a family lunch or a dinner with friends. They are prepared with a few simple ingredients and it is an excellent idea for using leftover eggplants. Soft inside and crunchy on top, they can also be cooked in the oven if you prefer, they will certainly be good anyway. You can enjoy them either with a tomato sauce or with a yogurt or mayonnaise sauce.
An excellent alternative to tasty meatballs and all your guests will surely like.
Visit also my site of recipe in italian language I Sapori di Ethra you can find, for example, more idea to prepare in your kitchen
Ready also
Ingredients
- Power 786,91 (Kcal)
- Carbohydrates 33,23 (g) of which sugars 6,70 (g)
- Proteins 13,84 (g)
- Fat 67,89 (g) of which saturated 13,52 (g)of which unsaturated 42,34 (g)
- Fibers 3,95 (g)
- Sodium 425,50 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tools
Steps
The first thing to do is cut the eggplant into small pieces and cook it in a pan with extra virgin olive oil and a clove of garlic, for at least 10 minutes, just enough time to soften it.
Place in a cup, let cool slightly and add the ricotta.
The Grana Padano
the egg
the chopped parsley
and a thinly chopped clove of garlic
Turn well and add the breadcrumbs
At this point form our meatballs
until the mixture is finished and
fry them in plentiful of peanut oil.
Varied doses for servings