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The aubergine meatballs are delicious. They are made throughout Southern Italy as these vegetables are widely present in the area and are used in different ways, but these Apulian aubergine meatballs are truly exceptional. They are prepared in a short time and with very few ingredients. The result? Fabulous I would say!
What in my opinion makes them very tasty is the presence of pecorino inside the dough which gives a decidedly notable boost of flavour.
They can be served as an appetizer, but they can also be brought to the table as a second course; in fact, they are a nice replacement for the classic ones made with meat. Quick and easy, you will certainly like them, I'm sure of it!

I had the opportunity to eat these meatballs with aubergines some time ago, when I was in Puglia. I liked them so much that I immediately wanted to try them again. The tomato sauce accompanies them perfectly. How about trying them now? In my opinion, they are truly delicious!

► Ingredients to prepare Apulian aubergine meatballs:
Eggplants 800 g
Seasoned pecorino 100 g
Eggs 1
Garlic 1 clove
Parsley 1 sprig
Breadcrumbs to taste
00 flour to taste
EVO oil 3 tablespoons
Peanut seed oil to taste
Sale to taste

For the sauce
Peeled tomatoes 600 g
Basil 2 tufts
Garlic 2 cloves
EVO oil 4 tablespoons
Sale to taste

The recipe on the site: https://www.casapappagallo.it/ricette...

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