From giallozafferano.it. Surpringly lovely to eat, crunchy little delights, even Florek said he’d have them again. Iza on the other hand announced they were her biggest nightmare, all they needed was an olive on top and it would be an ultimate schifezza! 🙂

I roasted 2 whole aubergines for about an hour in 200 degrees, cooled them slightly, peeled off the skins and then placed on collander to get rid of the excess water. Mashed them with a fork and then added an egg, 2 mashed garlic cloves, a generous amount of both breadcrumbs and grana padano, chopped parsley, salt and pepper. When eating them in the evening I thought a nice, crunchy green chili, not super hot, but flavoursome, will be added next time. Or a raw shallot. Or both!

Once formed in cute little polpette I rolled them in breabcrumbs again and they waited in the fridge for dinner. Deep fried until golden, sprinkled with salt before serving, also a fresh green salad and a dip made of Greek yoghurt, cucumber and mint went well together. I’m thinking they would make a great antipasto, maybe even with guacamole!