In summer, Italian people prefer to eat vegetables. These special “balls” are made with eggplants, delicious in this hot-hot period. I use an old and precious (for me) recipe: my grandmother, my mother… now it’s my turn, my family loves them! And this is also a veggie dish, so why not?

Eggplant balls (for 4)

1 kg of eggplant.
3 eggs
4 slices of bread
100 g of grated Parmesan cheese
1 clove of garlic
10 capers
10 black olives

150 g of breadcrumbs
Peanut oil for frying

Wash the eggplant, cut into large pieces and boil them for 8-10 minutes in lightly salted water. Drain, allow to cool and squeeze well. Remove the crust from the bread and mix with water. Put the eggplant in a bowl and mash with a fork to obtain a cream. Add the soaked bread, well crumbled, eggs and other ingredients, all finely chopped: olives, capers and garlic (optional). Knead well and then, with wet hands, form into small balls. Coat them in breadcrumbs and deep-fry in hot oil. When they are golden, let dry on paper towel and serve them warm or cold.