These meatless balls are a typical Sicilian specialty. Cut the eggplants into cubes and cook in boiling salted water for 10 min. Drain and leave to cool, then press and squeeze out excess water. Dry the eggplant as much as possible before chopping up finely. Combine the eggplant with the breadcrumbs, cheese, parsley and garlic and bind together. Season to taste and mix in the egg. Next, start rolling the mixture into small balls between the palms of your hands and place them on a tray. If the mixture is too moist to roll, stir in a few more breadcrumbs. Roll each ball in the remaining breadcrumbs to coat well. Shallow fry the balls in hot olive oil until browned all over. Serve as appetisers. Suggested accompanying wine: DELICATA Victoria Heights Chardonnay D.O.K. Superior Gozo