Aubergine balls with cheese filling

07/03/2013 - Ingredients:

- 1 kg aubergines
- 200 g stale bread
- milk
- 300 g minced meat
- 150 g Caciotta "Caseificio Poma"
- Salt "Oro di Sicilia"
- 2 tablespoons Parmigiano Reggiano 36 months
- 2 eggs
- 1 tablespoon breadcrumbs
- pepper
- 1 tbsp chopped parsley
- 1 clove of garlic
- Extra Virgin Olive Oil "Frantoio Franci"

Articolo tratto da: Anne to London

Ingredients:

- 1 kg aubergines
- 200 g stale bread
- milk
- 300 g minced meat
- 150 g Caciotta "Caseificio Poma"
- salt "Oro di Sicilia"
- 2 tablespoons Parmigiano Reggiano 36 months
- 2 eggs
- 1 tablespoon breadcrumbs
- pepper
- 1 tbsp chopped parsley
- 1 clove of garlic
- Extra Virgin olive Oil "Frantoio Franci"

Cut the dry bread into cubes and soak in a little milk.

Peel and chop the eggplant and cook for 5 minutes in water. Drain well and squeeze out the water. Grind in a blender. Place in a bowl and add the eggs, the grated Parmesan cheese, minced meat, chopped parsley and garlic, the soaked and squeezed bread, the bread crumbs and salt and pepper.

Mix well. Dice the Caciotta. Shape the dough into small balls and place a cheese cube in the middle.

Fry the balls in hot oil and drain on paper towels. Serve hot.

Recommended wine: Morellino di Scansano Terenzi