Eggplant Meatballs

Ingredients:

500 grams of eggplant,

egg,

bread crumbs,

parsley,

garlic,

basil,

50g pecorino cheese,

olive oil for frying,
salt .

Clean and wash the eggplant,
cut half, placing them in a pot and cover with water, bring to a boil and continue cooking for about three quarters of an hour, then drain and cool. Prepare and separate the breadcrumbs, garlic, parsley and chopped basil, grated cheese and salt.
Squeeze very well the eggplant with bread crumbs and the egg (white and yolk) and mix everything well until you get a smooth paste.
With the mixture prepare the meatballs, elongated, rather flat for chips in oil.
You can bring them to the table hot and cold and also covered with a tomato sauce as a side dish.