FOOD FROM PUGLIA 2

PUGLIA

 

 

BARI

BAKED EGGPLANT MEATBALLS

Ingredients for about 12 meatballs:

500 grams of eggplant
50 g of grated parmesan cheese
2 slices of bread
1 egg
salt, pepper, basil
garlic, parsley
extra virgin olive oil
1 cup breadcrumbs + ½ cup for coating
Preparation:

Clean and cut the eggplant into squares, let them vent with the salt for about 45 minutes. After being washed under the water put in a pot with oil, parsley, garlic and cook for 10 minutes or up to as they are undone. Then, when cold, add to the eggplant egg, bread slices soaked in some milk (or water) and squeezed, basil, pepper, parmesan cheese and some breadcrumbs. Mix everything together and formed into balls, then coat them in breadcrumbs. Take a baking pan, wrap it with baking paper, cook the meatballs in the oven at 350 degrees for about 20 minutes or until done.

Serve as appetizers with a bowl of tomato sauce, pesto sauce or honey mustard.
Can also be served on top of rice or pasta for a vegetarian meal