Spicy, juicy appetizer of eggplant with smoky + ultimate burgers - a quick and delicious dinner!
|Cooking time 60 minutes||Number of servings 6|
Eggplant wash, dry and pierce in several places with a fork. Bake under the grill or on open fire until cooked and place in a sealable container. Cool and clean.
Peeled eggplant chopped with a knife.
Add the onion (if not red - use the white part of green onions), garlic, tomatoes, peeled and grated, grated, lemon juice, salt and pepper.
Mix everything and put 1 hour in the refrigerator to infuse. Serve this dish chilled.
Proteins separated from the yolks. In minced meat add the mustard, spices, bread and egg yolks and mix very well.
Proteins beat until resistant foam, but not very cool.
Add half of the proteins to the mince and stir gently with a wooden spatula, then add the remaining egg whites and again carefully mix.
From the resulting meat to form 12 meatballs, slightly "powder" them with flour and fry in well heated vegetable oil. Drain on a paper towel to remove excess fat.