17 feb 2010

eggplant's balls


2 eggplants

2 eggs

50 g breadcrumbs

50 grams of grated parmesan

1 tablespoon dried mint

1 onion, shallot

1 clove garlic

salt and pepper q.b.


Wash eggplants, remove the ends, cut them into quarters and put them in a pan with a little water and cook over low heat, until they soften.

Drain them well in colander and squeeze well. Put in a bowl and pour the eggs, Parmesan breadcrumbs chopped onion and minced garlic, salt and pepper and mix everything. Meanwhile, heat plenty oil for frying, and when hot make balls with the eggplant and dip in oil to cover. Fry for a couple of minutes and when they are ready place it on a plate with paper towels. Serve hot.

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