Polpette di melanzane con ripieno goloso
Eggplantballs with Cheesy Feeling
500 grams of eggplant, 100 g of grated pecorino cheese, 150 g of stale bread, chopped parsley, 1 clove garlic, 2 eggs, 50 g of provaletta di Sorrento, breadcrumbs, salt and pepper to taste
Cut the eggplant cubes and cook in salted boiling water. Drain and squeeze out excess water. Mash the eggplant until it is smooth. Add the eggs, grated cheese, stale bread that you put to soak in a bit of milk, parsley and garlic. Adjust salt and pepper. Mix ingredients well and form meatballs Insert a couple of cubes of provoletta in the center. Dip the meatballs in breadcrumbs and fry in hot oil. For a lighter recipe you can cook the meatballs in oven arranging them in a pan lined with parchment paper. Serve the meatballs hot with a nice summer salad.