Ingredients

• 900 g peeled aubergines
• 100 g sweet pecorino
• 80 g raisins
• 2 yolks
• flour
• bread crumbs
• fresh and dry oregano
• extra virgin olive oil
• nutmeg
• salt
• pepper

To prepare eggplant meatballs, soak the raisins in a little water.
Cut the cubed aubergines and boil them in salted boiling water for 5 minutes. Drain them, let them cool, then squeeze them very well, so as to eliminate all the water.
mince and mix the pulp obtained with 2 yolks, the grated pecorino cheese, 1 tablespoon of breadcrumbs (only if it were to firm up a too moist dough), a pinch of fresh and dry oregano, the raisins, also well squeezed, salt, pepper and a pinch of nutmeg. Knead everything until a consistent mixture is obtained.
formed 24 meatballs, lightly flattened. Pass them in flour and fry them in a pan with plenty of hot oil, for about 5 minutes. Alternatively, pass them in a beaten egg, bread them and fry them until golden brown.

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