Chiftele de vinete rumenesti
Instructions
Wash the eggplants, arrostitele on the fire and pull every other flag each skin.
Put the pulp well cooked in a pot and mash with a fork.
Put the pulp into a bowl and add the bread squeezed, beaten egg, pine nuts, raisins, flour, parsley, oregano and a little oil.
Drawn balls, put them in the remaining flour and FRY in oil.
You previously prepared tomato sauce with spices.
Place the Eggplant meatballs in a pan, pour over the sauce and let them go for a few minutes, at moderate flame.
Ingredients and dosing for 6 persons
- 6 eggplant
- 2 eggs
- 3 tablespoons of chopped parsley
- 1 == Pto Oregano
- 1 slice of bread soaked in milk
- 2 tablespoons of flour
- 3 tablespoons of olive oil
- 1 handful of chopped pine nuts
- 1 handful of sultanas
- For the sauce:
- 500 g of fresh tomatoes
- 1 onion
- 1 tablespoon of parsley
- Some leaves of basil
- Little of olive oil
- Salt
- Pepper