Author: @guendolyn79 Serves: 4-5 Time: 30′ + 30′
- 1 big eggplant
- 60 gr pecorino cheese /parmesan
- 1 egg
- 1 garlic clove
- 1 tbs chopped parley
- 4-5 tbs bread crumbs
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.
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.
Bake for 30′ at 200° C