Eggplant scones with raisins and sheep's cheese are a great Italian dish. It is very simple to prepare and will surely surprise your home.
It is necessary
- -Oil for frying in sufficient quantity;
- -Salt and pepper;
- -900 grams of eggplant;
- -80 grams of raisins;
- -70 grams of grated pecorino cheese 3 eggs;
- -30 grams of flour;
- -1 tablespoon of bread crumbs;
- -marjoram;
- -nutmeg.
Instructions
Step 1
Peel and wash the eggplants, cut them into thick slices and leave them in a colander sprinkled with salt for 1 hour. Let the water drain and boil them in salted boiling water for 4 minutes.
Step 2
Place the raisins in warm water for 15 minutes.
Step 3
Let the water drain off the eggplant, squeeze them, mince, put in a bowl, add pecorino cheese, a pinch of marjoram and nutmeg, 2 eggs, dried raisins, salt, pepper and mix well.
Step 4
Roll 24 balls from the resulting composition, roll them in flour, then in the rest of the egg, beaten with bread crumbs and a pinch of salt.
Step 5
Heat oil in a skillet, submerge the cakes and fry until golden brown, then remove excess oil with a filter ladle, place on a kitchen napkin, transfer to a serving plate immediately and serve.
