Ingredients
- Eggplants 4
- Gruyere cheese 1/4 grated
- Bread crumbles 2 cups
- Parsley 1/2 small bunch finely chopped
- Garlic 2 cloves finely chopped
- Eggs 2
- Salt - pepper
- Sunflower oil for frying
- All-purpose flour for breading
Instructions
Peel off the skin of the eggplants leaving some stripes of the skin.Dice them and put them in a bowl with salted water for 15 minutes to remove bitterness.Then saute them in a small frying pan into some olive oil until slightly brown.Leave them into a colander to drain thoroughly.Ina bowl put the eggplants,the Gruyere cheese,the eggs,the bread crumbs,the finely chopped garlic,salt-pepper and the parsley and mix thoroughly until all the ingredients combine.If the mixture is juicy add some flour.Shape into small balls and refrigerate for 30 minutes.Flour and fry them at medium heat until brown.Line them onto absorbing kitchen paper to absorb the excess oil and serve them warm.
