Quinoa and eggplant meatballs

Ciavarella Cristiano

INGREDIANTS
2 long eggplants
250 g of quinoa
60 g of grated Parmesan cheese Parmigiano Reggiano DOP
30 g breadcrumbs (plus more for the breadcrumbs)
parsley
grated zest of 1/2 lemon
1 egg
1/2 clove of garlic
extra virgin olive oil
salt
pepper

To make the quinoa and eggplant meatballs, start peeling the aubergines and cut them into cubes. In a non-stick pan, brown the garlic clove in oil and add the aubergines. Season with salt and pepper and cook until soft. Withdraw and let cool. Meanwhile, rinse the quinoa under running water and then boil it following the instructions on the package.

Rinse it with cold water, drain and collect in a bowl with the aubergines, chopped parsley, parmesan, breadcrumbs and beaten egg. Add the grated lemon zest and knead by hand, seasoning with salt and pepper. You will need to obtain a homogeneous mixture that you will rest in the refrigerator for 40 minutes.

Rinse it with cold water, drain and collect in a bowl with the aubergines, chopped parsley, parmesan, breadcrumbs and beaten egg. Add the grated lemon zest and knead by hand, seasoning with salt and pepper. You will need to obtain a homogeneous mixture that you will rest in the refrigerator for 40 minutes.

Ciavarella Cristiano

Enjoy your meal!

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