Author: @guendolyn79 Serves: 4-5 Time: 30′ + 30′
Difficulty: easy
Ingredients
- 1 big eggplant
- 60 gr pecorino cheese /parmesan
- 1 egg
- 1 garlic clove
- 1 tbs chopped parley
- 4-5 tbs bread crumbs
Procedure
Cover the eggplant with tinfoil and put in the oven for 30′ at 220°C.
When it’s soft, take the pulp and squeeze until all the water is gone.
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Put the pulp in a blender, add all other ingredients and blend together.
With two spoons shape the meatballs and put them in a tray on the baking paper.
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Bake for 30′ at 200° C
Bon Appetit
Sussex Squad Cooking Club 