The union of eggplant and mint is in my opinion a perfect union..In summer as in winter this dish is a tasty appetizer or an original main dish, easy to make and very light thanks to the baking. Of course in this gray and rainy day a soup might have been more appropriate , but the meatballs have the advantage that they are a convivial dish, to do together with a bit of music as background…It is this aspect that makes it a perfect Sunday recipe, taking advantage of the fact that we can all stay together at home
Plus this morning I took a walk around St. Josse and smells of mint exploding at every store were too strong … impossible to resist , I had to take advantage of it!
- 2 or 3 eggplants
- 6 tablespoons breadcrumbs
- 4 tablespoons Parmesan
- 4 mint sprigs
- 1 egg
- 2 o 3 slides of bread soaked in milk
Remove the skin from the eggplants and cut them into small cubes. Cook them for about 15 minutes in hot water. Drain and let them rest for an hour or so to cool down and lose all the water with something heavy over them.
Place all ingredients in a blender. With the mixture form small balls, roll in breadcrumbs, and bake them at 200 degrees for 30 minutes.
Buona domenica e buon appetito