July 29 2011
A simple and appetizing dish that uses the freshest ingredients:
eggplant just picked from the garden and eggs
straight from the hen.
2 small eggplants
6 eggs, divided
3 ounces Parmigiano-Reggiano,
5 ounces Fontina
1 clove garlic, finely chopped
3 tablespoons parsley, minced
freshly ground pepper
4 tablespoons extra-virgin
Bring a pot of water to a boil. Add salt and the eggplants
and boil for 10 minutes. Drain the eggplants and
dry them thoroughly. Peel the eggplants and slice them.
Transfer the eggplants to a bowl and using a wooden
spoon, mash them until well combined.
In a separate small bowl, whisk together 4 of the eggs
and combine them with the eggplant, Parmigiano, Fontina,
garlic and parsley, then season with salt and pepper.
Mix well. Add breadcrumbs, a little at a time, and continue
to mix until thick and lumpy. Using your hands, form
the mixture into tablespoon-sized balls.
In a large skillet over medium heat, warm the olive oil.
Whisk together the remaining eggs. Bathe each ?meatball?
in the eggs and dredge in breadcrumbs. Carefully
lower each ?meatball? into the skillet and fry until golden
brown, turning as necessary. Serve hot with a simple
This recipe is in the book Good Ciao