METHOD:
PROCEDURE:
Grate the eggplant with the skin using a large grater.
Heat the olive oil over medium heat, add the grated eggplant and season with salt, pepper, garlic and paprika. Cook for 10 minutes, stirring occasionally.
Let the cooked eggplant cool, then add it to the eggs, grated cheese, breadcrumbs and parsley.
With this mixture, form ping-pong-sized balls and roll them in a little more breadcrumbs.
Fry the meatballs in hot oil at 180°C for 3-4 minutes, until golden brown.
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