1. 1

   Step 1

   Wash and clean the 3 eggplants, then cut them into uniform cubes.

2. 2

   Step 2

   Boil the eggplant cubes in water for about 5-10 minutes.

   Timer 10 min
3. 3

   Step 3

   Drain the eggplants and let them rest in a colander for an hour to remove excess water.

4. 4

   Step 4

   Squeeze the eggplants well to remove any remaining moisture.

5. 5

   Step 5

   Soften the 2 slices of bread in water, then squeeze them thoroughly.

6. 6

   Step 6

   In a bowl, combine the eggplants, bread, 2 eggs, 50 g of pecorino, basil, salt, and pepper.

7. 7

   Step 7

   Cut the 80 g of scamorza into cubes and add them to the mixture.

8. 8

   Step 8

   Mix all the ingredients well until you get a homogeneous dough.

9. 9

   Step 9

   Form meatballs with your hands and coat them in the 20 g of flour.

10. 10

    Step 10

    Let the meatballs rest in the refrigerator for 20 minutes to firm up.

    Timer 20 min
11. 11

    Step 11

    Heat plenty of seed oil in a small saucepan.

12. 12

    Step 12

    Fry the meatballs in the hot oil, turning them until they are golden brown.

13. 13

    Step 13

    Remove the meatballs with a slotted spoon and drain them on paper towels before serving.

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