Luganega and eggplants cooked simply with a little salt and very little oil. This is a raw sausage mix, made with pork meat like shoulder and prized parts of prosciutto and the addition of lard or fat. After grinding the meat, salt, fennel seeds, pepper, and in some cases, chili pepper are added.

Difficulty: Easy
Cost: Medium
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer, and Fall

483.55 Kcal

calories per serving

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Energy 483.55 (Kcal)
Carbohydrates 13.14 (g) of which sugars 5.88 (g)
Proteins 25.13 (g)
Fat 36.70 (g) of which saturated 13.12 (g)of which unsaturated 25.91 (g)
Fibers 3.49 (g)
Sodium 1,512.22 (mg)

Indicative values for a portion of 210 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1.1 lbs luganega
2 eggplants
1 tsp salt
2 tsp extra virgin olive oil
1 sprig thyme
1 tbsp flour

Tools

Frying Pan

Preparation

I removed the casing from the luganega and cut it into pieces to then make small meatballs.
I prepared about thirty small meatballs.
I added the flour directly to the pan
By shaking the pan back and forth all the meatballs were coated in flour.
Only a tiny bit of oil is needed in the pan to fry the meatballs.
Meanwhile, in the microwave, I cooked the eggplants cut into sticks. Crisp mode for 15 minutes after seasoning them with salt and EVO oil.
With twenty minutes of cooking in the pan, the luganega meatballs are ready.
Of course, you can also use other vegetables to accompany the luganega, like potatoes, mushrooms, or peppers or anything else.
Serve the luganega and eggplants while still hot.