EGGPLANT & OLIVE BALLS

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.

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

 

Wash the eggplant, cut into large pieces and boil them for 8-10 minutes in lightly salted water. Drain, allow to cool and squeeze well. Remove the crust from the bread and mix with water. Put the eggplant in a bowl and mash with a fork to obtain a cream. Add the soaked bread, well crumbled, eggs and other ingredients, all finely chopped: olives, capers and garlic (optional).

 

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

 

 

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