ARANCINI WITH AUBERGINE CREAM

Wash and dice the aubergines, place in a colander and sprinkle each layer with salt. Cover with a plate and a weight. Leave to drain for about an hour, then rinse under running water, dry and fry in hot oil. Place on a plate lined with kitchen paper to remove excess oil.
Chop and fry a small onion, add the tomato passata and cook for about half an hour. Add the aubergines and combine thoroughly.

Transfer to a bowl and add the basil, capers, grated cheese and ricotta. Blend until creamy.
Place the cream in a container with the rice, mix well and add two egg yolks, reserving the whites for coating the arancini. Dice the tuma. Prepare separate bowls containing the egg whites, flour and breadcrumbs.

Shape the arancini, placing two cubes of tuma in the centre of each. Close securely and coat first in Federica Genovese Sicily&Food Maiorca flour, then egg white, then breadcrumbs. Heat plenty of oil in a saucepan and fry the arancini for about 15 minutes. Lift the golden arancini out with a strainer, place on kitchen paper and serve piping hot.