Ingredients:
2-3 eggplants
1 tablespoon of grated Parmigiano cheese
1 handful of basil leaves (chopped)
marjoram
2-3 tablespoons of white flour
2-3 tablespoons of breadcrumbs
olive oil
1 whole egg
5-6 pieces of Pecorino cheese
Preparation:
Cut the eggplants into large pieces (with their skins) and boil for 20 minutes. When cooked, remove from the water and let cool. Squeeze out the excess water and put them in the blender. Add the whole egg, the marjoram, basil, cheese (9 parts of Pecorino to 1 of Parmigiano) and breadcrumbs. Shape into slightly flattened balls and roll in flour and breadcrumbs. Deep fry. Dry on a paper towel. Serve as an hors d’oeuvre or as a side dish.
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