Fried Eggplant Balls
This is a wonderful eggplant appetizer that I learned on vacation in Calabria in the South of Italy.
1 lb. eggplant
3/4 cup grated pecorino cheese
2 Tbsp. chopped Italian parsley
1 Tbsp. chopped basil
3 Tbsp. dry bread crumbs
1 egg
1 garlic clove crushed
oil to fry
1. Clean the eggplant and halve them. Put them in a pan and cover them with water. When the water starts to boil, cook them for 45 minutes.
2. Remove them from the water, strain and let them cool.
3. Remove the skin and the seeds then cut the eggplant into small pieces.
4. Add them to a bowl with the others ingredients and mix well.
5. Roll the mixture into small balls about the size of a walnut.
6. Heat the frying oil and when hot add a few balls at a time.
7. Deep fry them until they are brown.
8. Place them on paper towels to absorb the excess of oil.
9. Serve once they have cooled off a little bit.
This recipe makes about 20 balls.
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