Eggplant with smoky-option for a tasty dinner

Step 1

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.

Step 2

Peeled eggplant chopped with a knife.

Step 3

Add the onion (if not red - use the white part of green onions), garlic, tomatoes, peeled and grated, grated, lemon juice, salt and pepper.

Step 4

Mix everything and put 1 hour in the refrigerator to infuse. Serve this dish chilled.

Step 5

Proteins separated from the yolks. In minced meat add the mustard, spices, bread and egg yolks and mix very well.

Step 6

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.

Step 7

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.

Step 8

Serve hot.