Slice the aubergine in thick rounds, place them in a basin and fill to the top with cold water. Add 2 pinches of salt and cover.
Leave them for about 1 hour . Cove rthe sultnas with cold water and leave them for 45 minutes. Boil some water. Drain the Aubergines and put them in the boiling water. Cook for 5 minutes, then drain them again. Leave to cool.
Then chop them with a sharp knife and put them in a large bowl. Separate 2 of the eggs and set the whites asisde.
Add the yolks , the cheese the oregano, pepper, nutmeg and a large pinch of salt to the aubergines.
dryt he sultan s an d add them to the mixture. Mix everything together until well blended, then shape the mixure inot 24 round flattish balls.
- 2 lb of Aubergine
- 4 oz of sultans
- 3 eggs
- 3 oz of sweat Pecorino
- large pinch of dried oregano
-ground black pepper
- 1/4 teaspoon of grated nutmeg
- 3 tablespoons of plain white flour
- 3 tablespoons of stale white breadcrumbs