Cuisine: Italian
Author: Ciao Chow Linda (adapted from Domenica Marchetti's "The Glorious Vegetables of Italy"
- 1 large eggplant
- 2 cups fresh bread crumbs
- 2 large eggs, lightly beaten
- 2 garlic cloves, pressed
- ½ teaspoon slat
- 3-4 ounces grated pecorino Romano cheese
- 1 tablespoon minced fresh basil
- 1 tablespoon minced fresh mint
- 1 tablespoon minced fresh parsley
- breadcrumbs for dredging
- vegetable oil for frying
- Prick a large eggplant with the tines of a fork and place the eggplant on a roasting pan.
- Set the pan in a preheated 350 degree oven and roast for about one and a half hours, until the skin looks shriveled and the interior is completely cooked through.
- Let the eggplant cool, then strip off the skin.
- It should peel off easily with your fingers.
- Mince the flesh with a large chopping knife, or use a potato masher to mash.
- Add all the rest of the ingredients (except the breadcrumbs for dredging and the vegetable oil), and mix everything together.
- Roll into balls the size of a golf ball or smaller if you want to serve them as hors d'oevres.
- Dredge the balls in the breadcrumbs and fry in sizzling hot oil.
- Turn the balls over to brown the other side, then remove and drain on paper towels.
- Serve as is, with a sprinking of parmesan or pecorino cheese, OR, transfer the eggplant meatballs to a pot with simmering tomato sauce, and serve over pasta.
Recipe by Ciao Chow Linda at https://ciaochowlinda.com/2018/10/meatless-eggplant-meatballs.html
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