The dish: aubergine rissoles are among the area’s most famous and celebrated dishes. Certainly they are frequently prepared in local kitchens and the knowledge is handed from generation to generation. Traditionally prepared in spring and summer when the aubergines were available. These croquettes are served as part of a second course but are excellent on their own.

Ingredients for 4 people (5 croquettes per person): 1kg aubergines, 4 fresh eggs, 4 fresh basil leaves, 200 g grated pecorino, 200 g. fresh bread crumbs, a clove of garlic, salt, olive oil.

Method: deel the aubergines and cut them into pieces. Boil il salted water until soft, drain and allow to cool. Chop the basil and garlicand mix all the ingredients together to make a shiff paste. Take a smoll amount of the paste and shape the rissoles. Fry them in hot olive oil, turning occosionally until they are golden. Alternatively coat the rissoles in beaten egg and then fine breadcrumbs before frying. Place onn kitchen paper to absorb excess fat and serve immediately.