From the Sicily,one of the most delicious recipe.
- 2 lb eggplant
- 1 egg
- 3 egg yolks
- 1 handful all-purpose flour
- 1 handful breadcrumbs
- 3 ½ oz sultanas
- 3 ½ oz Pecorino Romano Cheese
- olive oil
- salt and pepper
- 1 pinch oregano
- 1 pinch nutmeg
Wash the eggplant and cut into slices.
Blanch for a few minutes in boiling salted water.
Drain and let cool on a cloth dishtowel.
Soften the raisins by placing them in a bowl of warm water.
Leave them to soak for at least 30 minutes.
Squeeze the eggplant and cut into small pieces using a knife.
In a bowl, beat together 3 egg yolks.
Add the eggplant, grated pecorino, oregano, nutmeg, salt, pepper and drained raisings.
Mix everything together and form little balls.
Dredge in flour and then in a whole beaten egg.
Then cover with breadcrumbs.
Heat a good amount of oil in a frying pan and fry the balls of eggplant.
When golden, remove with a slotted spoon and place them on paper towels to drain.
Note: round eggplants generally do not need to be salted to release the excess moisture before cooking.
Source: Academia Barilla