Eggplant balls with mascarpone dip

Name: eggplant balls with mascarpone dip
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Mediterranean
Ingredients: 65 g pine nuts; 2 sprig of rosemary; 2 eggplant; 6 el sunflower oil; 1 lemon; 100 g Parmigiano Reggiano; 4 el mascarpone; 0,5 el pesto arrabbiata; 2 el tap water; 100 g Japanese breadcrumbs

Balls of cheese, eggplant, rosemary and pine nuts, with a dip of mascarpone.

Ingredients

Kitchen Stuff

1 rasp
1 food processor

Directions

Heat a frying pan without butter or oil and toast the pine nuts over medium heat for 2 min. Leave to cool on a plate.
Meanwhile, cut the rosemary needles finely. Cut the aubergines into cubes of 1 x 1 cm (brunoise).
Heat the oil in a frying pan with non-stick coating and fry the eggplant and rosemary over medium heat for 6 minutes until golden brown and done.
Change regularly. Season with pepper and salt. Put in a colander and let cool for 20 minutes.
Meanwhile, grate the yellow skin of the lemon and press out half. Grate the Parmesan cheese.
Mix the mascarpone with the arrabbiatapesto, 2 tbsp lemon juice and the water. Season with pepper and salt.
Put the eggplant, the lemon zest, the Parmesan cheese and the in the food processor and grind in 30 seconds. to a coarse puree. Stir in the pine nuts.
Shape 20 balls the size of a walnut of the aubergine mixture. Sprinkle in a deep plate and roll the balls through.
Heat the oil in a frying pan and fry the aubergine balls over medium heat in 6 min. Brown. Serve with the mascarpone dip.