Ingredients:
coarse salt, to taste
600 g eggplants
2 tablespoons fresh basil, chopped
2 garlic cloves
100 g pecorino cheese, freshly grated
1 eggs
dry whole wheat breadcrumbs
corn oil
Directions:
Bring a large saucepan of salted water to the boil.
Remove the eggplant stalks and place the eggplants in the boiling water and boil vigorously for 5 minutes.
Drain off the water and leave to cool.
Squeeze any excess liquid from the eggplants and chop finely.
Place in a bowl, add the basil, crushed garlic, Pecorino, egg and a large pinch of salt.
Mix thoroughly.
Add enough breadcrumbs to hold the mix firmly.
Form the mixture into walnut sized balls and roll in breadcrumbs.
Heat plenty of corn oil in a deep pan.
Fry the eggplant balls in batches so that they have enough room to move about in the oil.
They should be golden-brown after about 5 minutes.
Leave to dry on paper towels.
Serve hot or cold.
Servings: 4-6
Time preparation: 20 min.
Time total: 30 min.