The meatballs eggplant appreciated a little by all, simple to make, and good to taste. Mine is a basic version without eggs and cheese, but with basil, rosemary and Sicilian dried tomatoes. Then…. We can add to taste other ingredients / flavors at will.

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https://www.facebook.com/maruzzellanapoletanavegetariana/

Ingredients:

Eggplant .
Basil.
Rosemary.
Dry tomatoes.
Bread crumbs.
Salt and Pepper To Taste

Method:

After washing well the aubergines, cut into cubes coarsely and put in boiling salted water to taste. Meanwhile we Soak the dried tomatoes (we will use a few, because having a very intense flavor, it will only serve to push a little the delicate flavor of the eggplant).

When the water bubbles caliamo the aubergines in boiling water and cook the eggplants for about 10-15 minutes.

After being drained let them cool down, check (by tasting a) salt, and if necessary we correct “the shot”, forget me not dried tomatoes give a remarkable flavor to meat ball, so do not overdo it with the salt!

In a bowl, combine the eggplant, with bread crumbs (serve as a glue, we will use approximately a spoon for 2 medium sized eggplants). Then we combine the mixture obtained rosemary, basil pepper and chopped tomatoes, and uniformiamo all!

We form into balls or veggie-burger, which we cook on nonstick plate ….

serve them with a sauce to taste, I accompanied them with vegan mayonnaise :

Et voila … ..the light version ….

For the most delicious version you have to move the meatballs in batter (made from water and flour to be mixed until you get the consistency of a light yogurt), then a dip in bread crumbs and then be ready for frying.