Servings:
4
Prep time:
40
Cooking time:
60
INGREDIENTS
- - 2 eggplants
- - 1 potato
- - 1 egg
- - 1 bunch of parsley
- - 1 clove of garlic
- - breadcrumbs
- - Nutmeg
- - 6 tablespoons of olive oil
- - salt
- For the garnish:
- - 300 g of cherry tomatoes
- - 1 teaspoon of thyme
- - 1 clove of garlic
- - 3 tablespoons of olive oil
- - salt
INSTRUCTIONS
- Divide in the tomatoes and season with thyme, crushed garlic and olive oil. Cover them and leave to rest.
- Boil the potato. Cut the eggplant into chunks, season with salt and sautè over low heat in a covered pan, fat-free or with only a little oil until they are soft and dry.
- Reduce eggplant and potato in puree, collect them in a bowl. Join a tablespoon of finely chopped parsley and garlic, a pinch of nutmeg, egg, salt and breadcrumbs needed to obtain a fairly soft consistency.
- Shape into small balls, round and slightly flattened. Coat them in breadcrumbs.
- golden the balls on both sides, over low heat in a pan with a little oil until they become firm. Keep them warm.
- Serve immediately the balls accompanying them with cherry tomatoes , after being lightly salted. They are also excellent with a green salad flavored with onion, or with a yogurt sauce with mint.
