Directions:
- Bring a large saucepan of salted water to the boil.
- Remove the eggplant stalks and place the eggplants in the boiling water and boil vigorously for 5 minutes.
- Drain off the water and leave to cool.
- Squeeze any excess liquid from the eggplants and chop finely.
- Place in a bowl, add the basil, crushed garlic, Pecorino, egg and a large pinch of salt.
- Mix thoroughly.
- Add enough breadcrumbs to hold the mix firmly.
- Form the mixture into walnut sized balls and roll in breadcrumbs.
- Heat plenty of corn oil in a deep pan.
- Fry the eggplant balls in batches so that they have enough room to move about in the oil.
- They should be golden-brown after about 5 minutes.
- Leave to dry on paper towels.
- Serve hot or cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.85 Kcal (435 kJ) | ||
| Calories from fat | 66.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.42g | 11% | |
|---|---|---|---|
| Cholesterol | 40.61mg | 14% | |
| Sodium | 395.95mg | 16% | |
| Potassium | 245.74mg | 5% | |
| Total Carbs | 6.43g | 2% | |
| Sugars | 4.01g | 16% | |
| Dietary Fiber | 3.04g | 12% | |
| Protein | 5.37g | 11% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 216.5mg | 22% | |
| Amount Per 100 g | |||
| Calories | 82.49 Kcal (345 kJ) | ||
| Calories from fat | 53.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.89g | 11% | |
|---|---|---|---|
| Cholesterol | 32.26mg | 14% | |
| Sodium | 314.54mg | 16% | |
| Potassium | 195.21mg | 5% | |
| Total Carbs | 5.11g | 2% | |
| Sugars | 3.19g | 16% | |
| Dietary Fiber | 2.41g | 12% | |
| Protein | 4.27g | 11% | |
| Vitamin C | 2mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 172mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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