Sicilian-Style Eggplant Fritters Recipe

Ingredients

Serve 4

• 2 eggplants/aubergines

• 1 tbsp finely chopped parsley

• 10 leaves fresh basil, torn

• 1 clove garlic, finely chopped

• 4 tbsp freshly grated Parmesan cheese

• 2 large eggs, lightly beaten

• salt and freshly ground black pepper to taste

• 1 cup/125 g fine dry bread crumbs

• 2 cups/500 ml olive oil, for frying

Method:

1. Preheat the oven to 400°F/200°C/gas 6. 

2. Cut the eggplants in half lengthwise and place them on a baking sheet.

3. Bake for 15-20 minutes, or until tender and golden brown. Let cool and scoop out the flesh with a spoon, mashing it coarsely with a fork.

4. Mix the eggplant, parsley, basil, garlic, Parmesan, eggs, salt and pepper, and enough bread crumbs to make a firm mixture.

5. Shape into balls the size of walnuts. Roll in the bread crumbs.

6. Heat the oil in a large frying pan until very hot and fry in small batches for 5-7 minutes, or until golden brown all over.

7. Remove with a slotted spoon and drain well on paper towels. Serve immediately.