Prepare the eggplant
Bring a pot of salted water to a boil. Add the eggplant cubes and cook for 8–10 minutes, until softened. Alternatively, roast the eggplants whole, then scoop out the flesh.

Drain well
Strain the cooked eggplant thoroughly, pressing it in a colander to remove as much liquid as possible. This step is essential for a crisp fritter.

Make the mixture
In a mixing bowl, combine the eggplant, breadcrumbs, cheese, walnuts, egg, parsley, garlic, salt, and pepper. Mix well until uniform. If the mixture is too loose, add extra breadcrumbs or a little flour until it holds together.

Shape and coat
Form small balls, about 3 cm in diameter. Coat each one lightly in flour or breadcrumbs.

Fry
Heat olive oil in a frying pan over medium heat. Fry the fritters in batches, making sure not to overcrowd the pan, until golden brown on all sides. Drain on paper towels.

Make the tomato dip
In a saucepan, heat the olive oil and lightly sauté the garlic for 1–2 minutes, until fragrant. Add the tomatoes, season with salt and pepper, and stir in the basil leaves (and chili, if using). Simmer for 15–20 minutes, until thickened. Let cool before serving.

Serve
Serve the fritters hot or at room temperature, with the tomato dip on the side.