Home > Recipes > Eggplant balls with scamorza cheese heart

Eggplant balls with scamorza cheese heart

Course

Appetizer

Time

35 min

Portions

14 eggplant balls

Difficulty

Easy

Discover the soft heart of the scamorza cheese, wrapped in a crispy breadcrumb to be enjoyed even for the aperitif!

INGREDIENTS

600 g of eggplant, already cleaned
50 g of smoked Soresina scamorza cheese
100 g of stale bread (only crumbs)
100 g of Pecorino cheese
2 medium eggs
2 tablespoons of chopped parsley
Breadcrumbs to taste
Salt to taste
Black pepper to taste

PREPARATION

Start by cleaning and cutting the eggplants, removing the peduncle and the base.
Peel them with the help of a potato peeler, divide them in half and finally dice them.
Bring the water to a boil in a pot and pour the newly cut dice.
Let them simmer for 4-5 minutes, and then drain them well with a colander positioned above a bowl, so as to press the cooked dice with the back of a spoon, so as to let out all the excess water.
Now blend the eggplant cubes, until they are pureed and pour the mixture obtained in a bowl where you will add the eggs.
Add the grated pecorino cheese, parsley and stale bread previously cut into small pieces and blended in the mixer.
Finally, add salt and pepper to taste by mixing everything with a fork.
When you perfectly mixed everything and after obtaining a homogeneous and compact mixture, work it with your hands, forming balls.
Create a small hole in the centre of the balls, pressing lightly with the tip of a finger and insert the smoked scamorza cheese cut into cubes.
With your hands compacted again the edges of the meatball so as to close the scamorza cheese inside.
Bread each ball with breadcrumbs and place on a baking dish covered with parchment paper, bake in a static oven preheated to 180-200° until golden.
Let yourself be intimidated and enjoy these delicious balls, even for your aperitif!