Ingredients

Servings 4

• 2 lb eggplant
• 1 egg
• 3 egg yolks
• 1 handful all-purpose flour
• 1 handful breadcrumbs
• 3 ½ oz sultanas
• 3 ½ oz Academia Barilla Pecorino Gran Cru
• olive oil
• salt and pepper
• 1 pinch oregano
• 1 pinch nutmeg

Preparation

20 minutes preparation + 30 minutes cooking

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.