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

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

``````````````````

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
>
>
>

"sf" > ha scritto nel messaggio
...
> Thnaks. I saw those small, round eggplants just this week and
> wondered if there was anything special to do with them!

try this recipe. You wan't repent.
Pandora
>
> ``````````````````
>
> 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
>>
>>
>>
>

On Mon, 1 Aug 2005 00:11:07 +0200, "Pandora" >
wrote:
>> 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

Pandora, these look fabulous! I am compiling your recipes in my
database, you should write a cookery book! I can see it now, pork
loin braised in milk, chestnut gnocchi, eggplant rissoles .... I hope
you will continue to share these wonderful recipes.

many thanks,
TammyM in Sacramento, CAlifornia

"TammyM" > ha scritto nel messaggio
...
> On Mon, 1 Aug 2005 00:11:07 +0200, "Pandora" >
> wrote:
>>> 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
>
> Pandora, these look fabulous! I am compiling your recipes in my
> database, you should write a cookery book! I can see it now, pork
> loin braised in milk, chestnut gnocchi, eggplant rissoles .... I hope
> you will continue to share these wonderful recipes.
>
> many thanks,
> TammyM in Sacramento, CAlifornia


Thank you to you for being interested to my recipe, when I will write a book
I'll send you a copy )))))))))))))))
Next recipe will be "meat roll" (we call *Polpettone*, like a big Rissole)
in orange sauce and with hard eggs inside . I have the photo but I must
translate the recipe. In the meanwhile I send the photo.
http://tinypic.com/9scavp.jpg
Hoping you enjoy this.
Cheers
Pandora