Ingredients for the aubergine meatballs

1 large aubergine (about 400 g)

1 small onion

100 g of grated cheese

90 g of bread crumbles

2 tablespoons of parsley

1 teaspoon of salt

oil

pepper

Preparation

Pour some oil on pain and cook the onion at medium-high heat, then let it brown for some minutes. Add the aubergines cubes and keep cooking. Mix for about 10 minutes, until the mixture browns.

Pour the mixture in a bowl and mash it with an immersion blender.

Add cheese, parsley and black pepper and mix until you get a homogeneous mixture.

Add bread crumbles and mix until you get a dense mixture for the aubergine meatballs.

Let the mixture in the fridge for about 20 minutes.
Wet your hands, shape the meatballs and cook them in a pan with some oil at medium heat, for about 4 minutes for each side until they brown completely.