Italian Appetisers


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.

Serve hot.

Note: round eggplants generally do not need to be salted to release the excess moisture before cooking.



Source: Academia Barilla


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