INGREDIENTS
4 medium eggplants (about 1 kg), 1 whole egg, breadcrumbs, 2 tablespoons of grated Parmesan cheese, 1 clove of garlic, 2 handfuls of chopped parsley, extra virgin olive oil, a jar of natural yogurt (thick Greek type), lemon juice, salt, pepper.
PROCEDURE
Prick the eggplants and dip them in boiling, salted water, to cook for 10 minutes. Drain and squeeze them to lose water. Save an eggplant for the sauce. Chop the three eggplants with ½ clove of garlic and parsley. Add the beaten egg, Parmesan and breadcrumbs. Mix all ingredients well. Form meatballs the size of a walnut. Brown them in a pan with a little oil.
YOGURT SAUCE: mash the eggplant very well with a fork, place it in a bowl with the chopped parsley and garlic, 3 tablespoons of extra virgin olive oil, salt, pepper, lemon juice and yogurt. Mix everything well and refrigerate at least an hour before serving.