Ricette » Aubergine and Grana Padano meatballs from Fattorie Cremona
Aubergine and Grana Padano meatballs from Fattorie Cremona

Aubergine and Grana Padano meatballs from Fattorie Cremona

PREPARATION

Chop the aubergines and cook them in a saucepan with a clove of garlic, a little extra virgin olive oil and half a glass of water. Let them cool down and then put the cooked aubergines in a bowl, add the eggs, the grated Grana Padano Fattorie Cremona, the bread loaf first soaked and then squeezed, the chopped parsley, a pinch of salt and mix well, until you get a soft  mixture. With the help of a spoon, make 2-3 cm diameter meatballs and dip them in breadcrumbs. Fry the meatballs in plenty of oil, drain and sprinkle with salt and pepper. Serve the meatballs hot.

INGREDIENTI
2 melanzane grosse
100 g di Grana Padano Fattorie Cremona
2 uova
2 fette di pane in cassetta
50 g di pangrattato
1 spicchio di aglio
1 mazzetto di prezzemolo
olio extravergine di oliva
1l di olio di semi per friggere
sale
pepe