Lamb meatballs with aubergines
Recipe second for 4 people based on Lamb - cooking method oven.
Preparation:
Preparation: Wrap the aubergines in aluminum foil and cook them in a preheated oven at 180 degrees for about 30 minutes. Remove them, open the wrapper, let them cool. Divide the aubergines in half and remove part of the pulp with a spoon. In a bowl mix the minced lamb meat, the aubergine pulp, the oregano, the egg yolks, the minced parsley. Mix well. Salt and pepper. Form many small meatballs with the mixture and brown them in a pan with four tablespoons of oil. Pass them on the serving plate and serve. Accompanying wines: Valpolicella Superiore DOC, Chianti Montalbano DOCG, Savuto DOC.
Ingredients:
Ingredients: 500 G Minced Lamb Meat - 2 Aubergines - 2 Egg Yolks - Oregano - Parsley - 4 Tablespoons Olive Oil - Salt - Pepper
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