Lightly oil your hands and gently rub the surface of each eggplant.
Using a knife, create a few small punctures in the eggplant skins.
Place them in a roasting pan and bake, turning once, for approximately 35 to 40 minutes, or until they become tender.
Once done, allow them to cool, peel, and finely chop the eggplants.
Allow them to sit for a while to release any excess moisture.
In a small bowl, combine the creamy goat cheese and finely chopped anchovies.
Using about 2 teaspoons of the roasted eggplant at a time, shape it into a small ball and fill it with roughly ¼ teaspoon of the luxurious cheese and anchovy mixture.
Heat at least 1 inch of high-quality olive oil in a small skillet over medium-high heat (or for best results, use a deep fryer set at 365°F) until a cube of bread turns a delightful light brown in just 60 seconds.
Gently dredge each eggplant fritter in the flour, ensuring an even coating, and carefully place them in the hot oil.
Cook the fritters, turning them several times, until they achieve a gorgeous golden hue.
Using a slotted spoon, transfer the golden fritters to paper towels to let them drain.
Notes / Tips / Wine Advice:
Serve these exquisite tapas while they are still hot and enjoy the rich blend of flavors.