Veggie Eggplant appetizers
Veggie Eggplant appetizers

Eggplant is more versatile than you might think. Not only are they beautiful to look at being all shiny and glorious, but there are also more varieties, colors, shapes and sizes than you might imagine. This time we are going to make deep-fried appetizers out of them, which are delicious to accompany an aperitivo or just eat as an appetizer. This recipe makes about 30 of them.

  • Ingredients:
    • 1 pound eggplant (2 pieces) cut into small pieces 1/2 inch
    • 1 onion finely chopped
    • 2 anchovy fillets 
    • 2 cloves of garlic (optional)
    • 1 bunch of parsley, finely chopped
    • a handfull of pine nuts roasted in the oven 
    • 2 cups of old bread cut into small pieces
    • 2 eggs
    • 1 cup of ricotta
    • breadcrumbs 
    • 1 quart of sunflower oil for deep frying
  • Recipe steps:
    1. Fry the eggplant in a few tablespoons of olive oil until it begins to soften (30 min), then set aside to cool.
    2. Sauté onion, anchovies and garlic in remaining olive oil.
    3. Allow everything to cool well.
    4. Place all ingredients including eggplant and onion in a bowl and mix well until paste-like. 
    5. Add salt and pepper to taste.
    6. Next take a piece of ricotta, roll it into a ball of about 1/2 inch diameter. Take a little eggplant mixture and shape it around the ricotta into a ball, eventually of about 3 cm diameter. 
    7. Roll it through the breadcrumbs and place on a plate waiting for the deep fryer. 
    8. Heat up your frying oil and prepare a plate with kitchen paper, so the balls can drain a bit from frying. 
    9. Fry no more than 4 balls at a time. 
    10. Serve hot.