Step 1
From the latter, start preparing the eggplant meatballs, which will have to be cleaned and cut into cubes of about 2 cm.
Step 2 Then collect the aubergine cubes in the steamer basket. and cook them for about 20-25 minutes, until tender. Alternatively, you can cook the diced eggplant in a pan, with a drizzle of oil and a drop of water, or in the oven, at 200 ° C for about 30 minutes.
Step 3
Transfer the cooked aubergines to a baking dish covered with a clean cloth and squeeze them well to remove excess water.
Step 4
Once dry, roughly chop the eggplant with a knife and place it in a large bowl.
Step 5
Add all the other ingredients, then the eggs, grated Parmesan cheese, and finely chopped breadcrumbs, then season with the minced basil and garlic.
Step 6
Season with salt and pepper and mix everything well until smooth. If it seems poorly blended you can add a tablespoon of breadcrumbs, if on the contrary it seems too dry you can add a drop of water.
