Eggplant meatballs in sweet and sour sauce and mint
Starter
Veggy
Medium
30 min
4 servings
ingredients
350 g CIRIO Passata
3 eggplant
3 tablespoons breadcrumbs
45 g grated Parmesan cheese
1 egg
45 g mixed with raisins and pine nuts
8/10 mint leaves
120 ml of vinegar
bottle
120 gr sugar
45 g of flour
Salt
Oil (for frying)
Preparation
- Cut an eggplant in half and empty the pulp.
- Remove the skin of the other two eggplant, cut into chunks.
- Put it all to boil in a pot with water and salt.
- Set aside the boats eggplant pulp-free, which will be used to contain and then we fry the meatballs.
- Boil for a few minutes the pulp , and drain well.
- Just cold, season the flesh of the eggplant with parmesan, breadcrumbs, egg, flour, raisins and pine nuts, chopped mint and salt.
- Knead, if you need to add more bread crumbs and form into balls.
- Move the meatballs in flour and fry in oil.
- Fry the eggplant boats and let them drain well.
- Separately in a frying pan, heat the sauce Cirio, add the vinegar and sugar and season with salt.
- Cook for a few minutes and add the meatballs , season them well and serve within the boats fries.
- Garnish with mint leaves, ready to eat!.
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Medium 
30 min 