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.
EGGPLANT & OLIVE BALLS
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.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.