INGREDIENTS
- 900g aubergines
- 80g raisins
- 70g grated sweet pecorino
- 3 eggs
- 30g 00 flour
- 1 tbsp breadcrumbs
- Oregano to taste
- Nutmeg to taste
- frying oil
- salt and pepper to taste
PREPARATION
Cleanse and wash the eggplants, cut them in thick slices in a colander and sprinkle some salt and leave it there for 1 hour; drain them and let them boil in boiling salt water for 4 minutes.
Let the raisins soak in warm water for 15 minutes.
Drain the eggplants again, squeeze them and grate them. Put the grated eggplants in a bowl, add the pecorino cheese, oregano and nutmeg, 2 eggs, the rinsed raisins, salt and pepper and mix everything.
Shape the dough into 24 round pancakes, dip them into the flour and in the whipped egg with the bread crumbs and salt.
Let them oil heat up in a high edges pan, dip the pancakes in, let them become gold and drain them and dry them in some kitchen paper and put them in a platter.
Serve them hot.