EGGPLANT & OLIVE BALLS 

Chef Daniela makes delicious eggplant in this recipe that’s been passed down from her mother and grandmother.  These make for a great and different your guests will love.

Ingredients

Serves 4

• 1 kg of eggplant

• 3 eggs

• 4 slices of bread

• 100 g of grated Parmesan cheese

• 1 clove of garlic

• 10 capers

• 10 black olives

• Salt

• 50 g of breadcrumbs

• Peanut oil for frying

 Directions

1. Wash the eggplant, cut into large pieces and boil them for 8-10 minutes in lightly salted water.

2. Drain, allow to cool and squeeze well.

3. Remove the crust from the bread and mix with water.

4. Put the eggplant in a bowl and mash with a fork to obtain a cream.

5. Add the soaked bread, well crumbled, eggs and other ingredients, all finely chopped: olives, capers and garlic (optional).

6. Knead well and then, with wet hands, form into small balls.

7. Coat them in breadcrumbs and deep-fry in hot oil. When they are golden, let dry on paper towel and serve them warm or cold.