Photo: Joseph Gonzalez
Italian Eggplant meatballs Recipe
9 ingredients
8-10
openrecipes
Read More: http://croce-delizia.blogspot.com/2010/09/polpette-di-melanzane.html
Estimated Nutrition (whole recipe, rough)
805
Calories
27g
Protein
30g
Fat
106g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large eggplants (about 650 grams) peeled and cut
- 50 grams of stale italian bread
- 1 large eggs
- 3 tablespoons of pecorino cheese, grated
- 1 clove garlic, finely minced
- 1 bunch italian parsley, chopped
- 1/2 cup bread crumbs
- 80 grams of Caciocavallo (stringy italian semisoft cheese
- extra virgin oil, for frying
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes