Eggplant (Aubergine) Balls

1. 1

   Bring a large saucepan of salted water to the boil.

2. 2

   Remove the eggplant stalks and place the eggplants in the boiling water and boil vigorously for 5 minutes.

3. 3

   Drain off the water and leave to cool.

4. 4

   Squeeze any excess liquid from the eggplants and chop finely.

5. 5

   Place in a bowl, add the basil, crushed garlic, Pecorino, egg and a large pinch of salt.

6. 6

   Mix thoroughly.

7. 7

   Add enough breadcrumbs to hold the mix firmly.

8. 8

   Form the mixture into walnut sized balls and roll in breadcrumbs.

9. 9

   Heat plenty of corn oil in a deep pan.

10. 10

    Fry the eggplant balls in batches so that they have enough room to move about in the oil.

11. 11

    They should be golden-brown after about 5 minutes.

12. 12

    Leave to dry on paper towels.

13. 13

    Serve hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.