Diced eggplant
Instructions
Soak the raisins in warm water.
Cut away the Peel eggplant, chop finely and put them in a bowl with the squeezed and dried raisins, 2 egg yolks, provolone, oregano, grated nutmeg, salt and pepper.
Then add just enough bread crumbs to get a consistent but soft.
Dilute the flour with a spoon of oil and then with half a glass of water.
Incorporated 2 beaten eggs and egg whites mounted to snow.
Add salt and let it sit.
Meanwhile with the Eggplant mixture formed so many balls, flour them and pass gradually into the batter.
Fry the pieces a few at a time in plenty of hot oil for about 5 minutes.
Drain them when they are golden, then toss them on absorbent paper towels, salt again if necessary.
Serve hot with a salad of lettuce and carrots.
Ingredients and dosing for 6 persons
- 800 g of grilled aubergines (also frozen)
- 70 == G Sultanas
- 70 g of sweet grated provolone cheese
- 2 egg yolks
- Breadcrumbs
- Flour
- 1 pinch of oregano
- Nutmeg
- Seed oil
- Salt
- Pepper
- For the batter:
- 200 g of flour
- 2 eggs
- 1 egg whites
- 1 tablespoon of olive oil