Vegetable meatballs

1 serving


Eggplant is peeled, boiled, reclined in a colander, allowed to drain with water and chopped finely. Young zucchini are peeled and also finely chopped. Eggplant, zucchini, grated onions, milled brynza, flour, raw egg, salt and ground black pepper are combined. The mixture is well kneaded and cut into walnut-sized balls. They are mealed in flour and fried in a large amount of olive oil. Serve meatballs to the table hot with green salad