I like to serve this dish as a starter because it is yummy and nice to see and also because it doesn’t fill too much and so it doesn’t risk to “ruin the meal”. With these super soft aubergineballs, which taste is simple and delicate, I was able to let people that usually don’t appreciate so much aubergines eat them and it was a great satisfaction!
Time of preparation
What did I use
A cutting board, a pan, a large pot, a knife, a wooden spoon, a perforated ladle, a glass bowl, a flat plate, few sheets of paper towel
Minced Parmesan: 3 spoons
Minced bread: few spoons
Salt, both thin and big as required
Pepper as required
Seeds oil as required
Minced parsley: a pair of spoons
How did I do
I boiled a lot of salted water in the pot.
In the meanwhile, I cut off the upper part of the aubergines and cut them in slices and then in little cubes.
I boiled them for about 10 minutes and dried them.
I mashed them with the fork.
I beated eggs and thin salt, pepper, some of the parsley and the Parmesan.
I added the mashed aubergines and some of the minced bread.
The consistence was quite soft: I didn’t put too much bread not to let them lose the softness, their peculiarity!
I reheated the oil and in the meanwhile I formed with hands some balls and rolled them in the remaining minced bread that I previously put in the flat plate.
I fried the aubergineballs in the warm oil, I flipped them over at half a cooking and I dried them on the paper towels when they were brown on the surface. I served hot, putting on them the remaining parsley.