Directions
- 1Cut eggplants into cubes.
- 2Fry the eggplant cubes in oil.
- 3Sprinkle some salt while frying the eggplant.
- 4Once cooked, use a fork to mash the eggplant in a bowl.
- 5Add breadcrumbs to the mashed eggplant.
- 6Add Pecorino cheese to the mixture.
- 7Add Parmigiano cheese to the mixture.
- 8Add Provolone cheese to the mixture.
- 9Mix all ingredients together.
- 10Crack two eggs into the mixture.
- 11Chop mint and add it to the mixture.
- 12Chop parsley and add it to the mixture.
- 13Mix all ingredients thoroughly to form a dough.
- 14Wet your hands slightly and roll the mixture into balls.
- 15Prepare the sauce by heating olive oil, garlic cloves, and shallots in a pan.
- 16Add tomato puree to the pan and stir.
- 17Gently place the rolled eggplant balls into the tomato sauce.
- 18Lower the flame to simmer and cook the meatballs for 20 minutes without stirring.
- 19Shake the pan gently to ensure even cooking without breaking the meatballs.
Ingredients
- 3 large eggplants
- 2 cups breadcrumbs
- Parmingiano cheese
- Pecorino cheese
- Provolone cheese
- 1 tablespoon mint
- 1 tablespoon parsley
- salt
- pepper
- 2 eggs
- olive oil
- 2 garlic cloves
- 2 shallots
- 2 bottles tomato puree
Equipment
knifebowlpanskilletforkwooden spoon
Tips
- Do not stir the eggplant meatballs in the sauce, just shake the pan gently to avoid breaking them apart.
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