Tasty appetizer or served as second course.
With first seasonal aubergines, today we are going to make no-meat meatballs!
Very easy and savoury.
15g dry oregano
Roast whole aubergines in oven for about 40 minutes at 180c.
When they are ready, take the skin off and cut pulp roughtly.
Blend it into a mixer and pour it into a bowl.
Add grated Parmigiano, one egg, breadcrumbs and, if you want, some bread soaked in milk.
A pinch of salt, a little oregano and mix everything.
Shape meatballs using hands.
Cover them with breadcrumbs and place them over a tray covered with baking paper.
Cook in oven for 15 minutes at 180c.