Eggplant Meatballs

How to prepare eggplant meatballs

1. Cut the eggplant in half lengthwise and score the flesh in a crosshatch pattern with the tip of a knife. Sprinkle with salt and brush the flesh with a little oil. Bake at maximum temperature (250°C/480°F) for about 35 minutes until golden and the flesh is soft. Scoop out the flesh with a flat wooden spoon and let it drain in a sieve (about 15 minutes).
2. Chop the eggplant flesh very well. Add the beaten egg, crushed garlic, chopped herbs, parmesan and salt and pepper to taste. Mix well.
3. Add breadcrumbs (2-3 tablespoons at a time) until the mixture can be easily shaped. I added 8 tablespoons of breadcrumbs.
4. Shape the meatballs into balls and roll them in breadcrumbs.
6. Heat plenty of oil very well and deep fry the meatballs until golden (about 5 minutes).
7. Serve warm or cold (on the day they were made). They're excellent accompanied by a tomato salad. If you have leftovers the next day, prepare a simple Italian tomato sauce and heat the meatballs in it.

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