Aubergine Meatballs with Mortadella Bologna PGI


Wash and peel the aubergines.

Chop the aubergines, then cook them in boiling water.

Once cooked, drain and squeeze them well. All the water must be removed.

Mix the Mortadella Bologna PGI, Pecorino cheese and basil in a blender. Add the aubergine pulp to the mixture.

Add the egg, salt, pepper and enough breadcrumbs to obtain a relatively firm meatball mixture.

Form the mixture into similar-sized meatballs and coat these in more breadcrumbs before cooking them in oil.
When they are a golden-brown colour, remove them from the oil and let them drain on some kitchen roll. Serve hot.

Consorzio Mortadella Bologna


• 200 g of Mortadella Bologna PGI
• Breadcrumbs (as required)
• 120 g of Pecorino cheese
• 3 aubergines
• 8 basil leaves
• Salt to taste
• 1 egg
• Pepper to taste
• Oil to taste