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


  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.