Thnaks. I saw those small, round eggplants just this week and
wondered if there was anything special to do with them!

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On Sun, 31 Jul 2005 21:35:38 +0200, Pandora wrote:

> This is a very, very very tasty and versatile recipe. Good for a pic-nic or
> for an hors d'oeuvre, you can eat them hot or cold (better lukewarm), in
> summer or in winter, at lunch or at dinner, like second dish or side dish.
> Here the photos:
> Rissole raw:
> http://tinypic.com/9r0niu.jpg
>
> Rissole cooked:
> http://tinypic.com/9r0npk.jpg
>
> RECIPE
> (for about 30 rollballs of about 4 centimeters of diameter):
>
> - 4 little round eggplants (dimension: a little bigger than a tennis ball -
> 600 gr. of previously cooked eggplant's pulp); you can also use one big
> eggplant (also the black one if you want);
> - 60 gr. pecorino romano (grated);
> - 200 gr. of breadcrumbs;
> - 2 mushed garlic cloves;
> - 1 teaspoon of salt
> - 1 egg;
> -10 leaves of basil, minced.
> -------------------------------------------------------
> Wash the eggplants, keeping the stalk. Make a cross cut on the base of about
> 3-4 centimeters deep (this will help the cooking).
> If you use the pressure pot (like i do), 15 minutes of cooking will be
> sufficient to obtain the softness required. After cooking the eggplants must
> be very soft and withered. When they are cooked, dry them in a colander and
> let them cool.
> Transfer them in a bowl, add all the ingredients. Mix well with your hand
> (like you made a flattened meatball).
> Make your rissole and fry in a large frying pan. When they are ready the
> color must be brown, like the photo.
> Have a nice meal.
> -------------------
> This recipe comes from the south of Italy (Calabria region); my aunt gave me
> long time ago. I've always made them and all my guests enjoyed them very
> much.
> Curiosity: when you give these good rissoles to your guests, don't surprize
> if they ask you, what there is inside. Some people think there are
> mushrooms, others meat, etc...
> Cheers
> Pandora
>
>
>