This is a very, very very tasty and versatile recipe. Good for a pic-nic or
for an hors d'oeuvre, you can eat them hot or cold (better lukewarm), in
summer or in winter, at lunch or at dinner, like second dish or side dish.
Here the photos:
Rissole raw:
http://tinypic.com/9r0niu.jpg

Rissole cooked:
http://tinypic.com/9r0npk.jpg

RECIPE
(for about 30 rollballs of about 4 centimeters of diameter):

- 4 little round eggplants (dimension: a little bigger than a tennis ball -
600 gr. of previously cooked eggplant's pulp); you can also use one big
eggplant (also the black one if you want);
- 60 gr. pecorino romano (grated);
- 200 gr. of breadcrumbs;
- 2 mushed garlic cloves;
- 1 teaspoon of salt
- 1 egg;
-10 leaves of basil, minced.
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Wash the eggplants, keeping the stalk. Make a cross cut on the base of about
3-4 centimeters deep (this will help the cooking).
If you use the pressure pot (like i do), 15 minutes of cooking will be
sufficient to obtain the softness required. After cooking the eggplants must
be very soft and withered. When they are cooked, dry them in a colander and
let them cool.
Transfer them in a bowl, add all the ingredients. Mix well with your hand
(like you made a flattened meatball).
Make your rissole and fry in a large frying pan. When they are ready the
color must be brown, like the photo.
Have a nice meal.
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This recipe comes from the south of Italy (Calabria region); my aunt gave me
long time ago. I've always made them and all my guests enjoyed them very
much.
Curiosity: when you give these good rissoles to your guests, don't surprize
if they ask you, what there is inside. Some people think there are
mushrooms, others meat, etc...
Cheers
Pandora