Fried Balls: Ambra Visits

The following recipe comes from Susie's Kitchen's very first guest blogger. Thank you Ambra! These little balls are bite-sized, utterly delicious, and give a chef plenty of reasons to say balls! Dice the eggplants and fry them with oil and garlic.(skin and all) Leave the fried eggplants to cool and add salt. If the eggplants are still watery, add grated bread (Italian bread crumbs or any typical substitute) to dry out the dough. Otherwise, wet the bread, then squeeze it in order to take away the water in excess. Add parsley, grated Parmesan, black pepper and eggs (1 or 2 - as much as you need to mix all the ingredients). Make the balls. Flour the balls. Fry the balls. (the balls are about the size of whopper malted milk balls) Ambra was a visiting student in the Economics department at UMKC last semester. She stayed with Russell and I for 3 months. Ambra is from a small coastal city between Rome and Naples in Italy. Ambra and I both love to cook and so we spent many hours discussing food, nutrition, and recipes. (Which Ambra sometimes got mixed up with the word receipts. Since both words are utterly ridiculous... who can blame her?) The moral to this story is... Balls. Balls are fun and balls are tasty. Especially when fried:) Also... These are quite good served with my favorite bean ball (falafel) on a pita with tahini or tadziki sauce. These are rather excellent for finger food at parties.