Lenten eggplant meatballs

Facebook
Pinterest
Twitter

Mansions, wonderful delicate eggplant meatballs with a rich taste for a special meal!

Ingredients

  • 4-5 eggplant flasks
  • 2 slices of stale bread
  • 2 tablespoons garlic melted
  • Or chopped parsley
  • Or chopped dill
  • 1 chopped onion
  • 1-2 chopped fresh onions
  • 50 g coarsely chopped walnuts
  • 100 g cake
  • Salt Pepper
  • 1 cup baking powder
  • Olive oil for frying

Directions

  1. Pierce the aubergines with a fork and put them in the oven at high temperature to cook. We turn them to bake everywhere.
  2. Once they are ready, take them out of the oven, peel them carefully and take them inside. Finely chop it and put it in a colander to drain their liquids.
  3. In a bowl, take the bread (after we have soaked it and drained it well) and add our ingredients (and the chopped eggplant) everything and mix.
  4. Place our mixture in the refrigerator to tighten.
  5. We shape the meatballs, we grind them, we shake them (we throw the ball from one hand to the other with quick movements) to remove a lot of flour and we fry them in a little oil a little so that the temperature of the oil does not fall.

Served hot

Selected for you

128407095_2826013754393700_3770767955183443587_n
en_USEnglish