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Fried Eggplant & Olive Ball Recipe: Try a New Appetizer! Make Chef Daniela's Italian Family Recipe.

August 18, 2016

 

Chef Daniela makes delicious eggplant in this recipe that's been passed down from her mother and grandmother.  These make for a great and different your guests will love.  

 

EGGPLANT & OLIVE BALLS 

Serves 4

 

1 kg of eggplant

3 eggs

4 slices of bread

100 g of grated Parmesan cheese

1 clove of garlic

10 capers

10 black olives

Salt

50 g of breadcrumbs

Peanut oil for frying

 

Wash the eggplant, cut into large pieces and boil them for 8-10 minutes in lightly salted water. Drain, allow to cool and squeeze well. Remove the crust from the bread and mix with water. Put the eggplant in a bowl and mash with a fork to obtain a cream. Add the soaked bread, well crumbled, eggs and other ingredients, all finely chopped: olives, capers and garlic (optional).

 

Knead well and then, with wet hands, form into small balls. Coat them in breadcrumbs and deep-fry in hot oil. When they are golden, let dry on paper towel and serve them warm or cold.

 

 

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