INGREDIENTS PER 4 PEOPLE
Eggplants, 12 oz
Hard cheese (like Asiago), 2oz
Bread crumbs, 2oz
Roasted pistachios, 1oz
Basil, to taste
Parsley, to taste
Oil, 2 tbsp
Salt, to taste
Grated Parmigiano Reggiano, 2 tbsp
Cut the eggplants into slices and brown them on both sides in a frying pan with a little oil, then add salt.
Use a knife to mince the slices of eggplant, move them in a bowl with the Parmigiano Reggiano, the cheese cut into cubes, chopped pistachios, a crushed clove of garlic and the egg. Add basil leaves and chopped parsley and knead to form a homogeneous mixture.
Shape the mixture into meatballs and move them on a baking tray. Drizzle with oil.
Bake for 15 minutes at 392°F, turned on gratin+ventilated mode.