Purpetti 'i Mulingiani

Ingredients for 4 servings:

• 500 g eggplant(s)
• 1 egg(s)
• 75 g breadcrumbs
• ½ handful of parsley, finely chopped
• ½ handful of basil, finely chopped
• 3 cloves garlic, finely chopped
• 50 g Parmesan, finely grated
• Salt
• pepper
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Fried eggplant balls from Calabria

Wash and halve the eggplants. Place them in a pot and cover with water. Add salt, then bring to a boil and simmer for 45 minutes. Drain and let cool. Combine the finely chopped garlic, basil, and parsley. Squeeze the cooled eggplants well and mix with the garlic and herb mixture and the egg until smooth. Now add the breadcrumbs and grated Parmesan cheese and mix thoroughly until well blended. The amount of breadcrumbs needed depends on the moisture content of the eggplant and herb mixture. Season with salt and pepper. Form small, flat balls. Heat the oil in a pan, fry the eggplant balls until crispy, and drain on a paper towel. They taste delicious both hot and cold. My favorite variation is a good, spicy tomato sauce.