Eggplant Fritters

Crispy outside, soft and tasty inside, these little special "meatballs" are very satisfying. The recipe hails from Sicily, where the warm sun ripens the eggplant perfectly.

Polpette di Melanzane (Eggplant Fritters)

• 2 eggplants (aubergine)
• 1 egg
• 1 handful of parsley, minced
• 1 handful of basil leaves, torn into pieces
• ½ cup grated parmesan or pecorino cheese
• 1 cup breadcrumbs
• Salt and pepper

Peel the eggplant and slice into thick slices. Brush with olive oil and grill over medium-high heat until softened. Cool. Chop finely or process in food processor. Combine the eggplant pulp with the rest of the ingredients. Refrigerate one hour.

Form the mixture into balls, like meatballs. Roll in breadcrumbs. Fry in hot olive oil or sunflower seed oil until golden brown. Drain on absorbent paper, sprinkle with salt and serve.

The polpette di melanzane can be served as an antipasto or as a main dish. They are also good with a fresh tomato sauce drizzled over them.