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Polpette_Melanzane_Eggplant_Meatballs

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Ingredients

Eggplants: 1.76 lb (800g)
Stale bread: 3 slices
Bread crumbs: 4.23 oz (120 g)
Parmigiano Reggiano grated: 4.23 oz (120 g)
Medium Eggs: 2
Scamorza Cheese: 8.82 oz (250g)
Garlic: 1 clove
Black Pepper to taste
Salt to taste
Parsley: 1 small tuft
Seed Oil for frying: 50.72 fl oz (1.5 l)

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Nutrients

Calories: 20
Protein: 1.12g
Fat Total: 0.56g
Fat Saturated: 0.195g
Carb: 2.85g
Dietary Fiber: 0.6g
Cholesterol: 10mg
Sodium: 115mg

Polpette di Melanzane

The recipe of Polpette di Melanzane (Eggplant Meatballs) is easy and quick, perfect for an aperitif or as a second course…

16/03/2024

(4.4 / 5)

Calabrian-Stuffed-Egglplants

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Ingredients

Small Eggplants: 8
Basil, Parsley, Mint as needed
Salt and pepper: as needed
Extra virgin olive oil: as needed
Half Red Onion: half
Breadcrumbs or bread crumb: approximately 8.8 oz (250 g)
Tomato sauce: 23.6 oz (700 ml)
Garlic: 1 clove

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Nutrients

Calories: 255
Protein: 16.42g
Fat Total: 15.2g
Fat Saturated: 6.84g
Carb: 12.74g
Dietary Fiber: 1.3g
Cholesterol: 43mg
Sodium: 574mg

Calabrian Stuffed Eggplants

“Milingiani ‘Mbuttunati “(Stuffed – Buttoned Eggplant) of the grandmother! They are a tasty second course inspired by the tradition of Southern…

08/01/2024

(4 / 5)