Meat, fish or vegetable meatballs are a real passion and, among all, fried eggplant meatballs are one of the most famous in the Sicilian Cuisine. Soft on the inside and crispy on the outside, they are scented with a lovely hint of mint and basil and seasoned with grated caciocavallo cheese and eggs. You can serve fried eggplant meatballs as a tasty main course or as a tasty appetizer during your Sicilian meals!
Eggplant meatballs
Course: MainDifficulty: Easy4
servings25
minutesIngredients
Eggplants 2
Caciocavallo 50gr
Slices of stale bread 3
Eggs 2
Handful of basil leaves
mint leaf 2
Garlic cloves 2
Oil for frying
salt
Directions
- Clean the eggplants, remove the skin and cut them into pieces. Place them in a colander with coarse salt for about 1 hour so that they lose the excess vegetation water. After the time has elapsed, rinse them and dry them well.
- Put a little oil and half a glass of water in a pan, add the eggplants and cover with a lid. Stew them for about 20 minutes, turning them from time to time.
- Drain them well making sure there is no water and put them in a bowl where you will add the eggs, stale bread, caciocavallo, mint, basil, garlic, salt and pepper.
- Mix well this mixture and if it is too soft add a tablespoon of flour. Form meatballs of the desired size and put them in the breadcrumbs.
- Let them rest in the fridge for half an hour and then fry them in plenty of hot oil until they are golden on all sides.
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