Time: 1 ora e 30 minuti
Difficulty: Facile

Today an aperitif that will drive everyone crazy, eggplant meatballs are an irresistible delight, one leads to another!
A nice way to present them to children if they do not like vegetables!

Features:
Offering treats on the table is a winning weapon! The meatballs are balls of food that are cooked in the oven, steamed and fried, prepared to be greedily eaten one after the other, have precisely the shape of a morsel.
Appetizing because they hide the ingredients that are revealed only in tasting.
Meat, fish or vegetables... dominate the scene in a buffet.
Historical background:
The most accredited theory sees them being born in Persia: kofta (meatballs typical of the Middle East) probably comes from the Persian word koofteh which means "pounded meat". From Persia, then, they spread throughout the Middle East, and with the Arab occupation of Persia happened what happened to the Romans after the conquest of Greece

Ingredients for 1 kg of meatballs
800 g Black aubergines
120 g Breadcrumbs without gluten 
120 g grated Parmigiano Reggiano PDO
100 g pitted black olives
1 medium egg
1 clove of garlic
Black pepper q.b.
Salt up to q.b.
Parsley q.b.
1 lt Seed oil for frying

Process for dough preparation:
Wash the aubergines and place on a drip tray lined with parchment paper, then bake in a static oven preheated to 200 vol. for 1 hour.
Once cooked, let the eggplants cool and remove the peel, place the pulp in a colander and mash slightly with a fork to remove all the excess liquid.
Place in a clean glass bowl, add the egg and add a previously chopped clove of garlic.
Work by adding the breadcrumbs and grated Parmigiano Reggiano cheese, the black olives shredded and salt and pepper to taste.
Finely chop the washed parsley and add to the mixture.
Work until all the ingredients are mixed, if the dough is loose, add a little more breadcrumbs.
Procedure for making and cooking meatballs:
Take a small portion of the dough and form the round balls the size of a walnut, to pass in breadcrumbs. When all the mixture is finished, heat the oil in a pan until the temperature of 170 is reached. When the oil is hot dip a few pieces at a time, turn them with the help of a fork and wait 2-3 minutes, until they are golden. Drain and lay on a tray lined with kitchen paper, which will absorb excess oil, serve hot and serve