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.
1 kg of eggplant
4 slices of bread
100 g of grated Parmesan cheese
1 clove of garlic
10 black olives
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.