Lamb rissoles with Eggplant
Instructions
Wrap the eggplants in a aluminum foil and cook in preheated oven at 180 degrees for about 30 minutes.
Retire, open the enclosure, let cool.
Cut the eggplants in half and with a spoon remove the pulp.
In a bowl mix the minced lamb, the flesh of the eggplant, oregano, egg yolks, chopped parsley.
Mix well.
Add salt and pepper.
With the dough formed many small meatballs and rosolatele in a pan with 4 tablespoons of olive oil.
Put them on a serving dish and serve.
Accompanying wines: Valpolicella Superiore D.
O.
C.
, Chianti Montalbano DOCG, Savuto DOC.
Ingredients and dosing for 4 persons
- 500 g of minced lamb meat
- 2 eggplant
- 2 egg yolks
- Oregano
- Parsley
- 4 tablespoons of olive oil
- Salt
- Pepper