mercoledì 1 giugno 2011


Today we're making meatballs eggplant .. (in Calabria: chops, purpetta).
Here's what we need:
2 eggplants.
1 egg
Breadcrumbs, to taste.
breadcrumbs, to taste.
1 sprig of parsley
1 garlic
1 bunch basil
50 g cheese
extra virgin olive oil for frying
salt and pepper to taste.

We're going to prepare them ..

Clean up and wash the eggplant, cut them into small cubes and put it in a pot of water covering them completely, bring to a boil, making them cook for about three quarters of an hour, then drain and leave to cool. In a bowl prepare a concoction made ​​of bread crumbs, garlic (small pieces), parsley and chopped basil, grated cheese and salt.
Let us squeeze the eggplant (good) and to our uniamole concoction, adding the egg (white and yolk) and the bread crumbs, mixing all until a smooth paste (with which we will make the meatballs). If you need to add another egg. It 's time to give shape to our balls, I suggest you do with an elongated, rather flat.
After finishing all the dough, heat oil and fry the meatballs.
One suggestion ... after they have been fried, let it drain on a dish, not handkerchiefs, but with the card that give you with fresh bread ...)
Preparation time: 15 minutes
persons: 4.

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