Ingredients
-
1 EggplantsLarge or 2 small
-
4 Garlic clovesminced
-
1 1/2 Cups Breadcrumbs
-
1 Large eggsBeaten
-
1/4 Cup Pecorino cheeseGrated
-
1 Tbspn ParsleyChopped
-
2 Tbspn BasilChopped
-
1/4 Cup Salted RicottaGrated
-
Flour
-
Vegetable oil for frying
Directions
This is a vegetarian recipe that you will easily find in many restaurants of typical Sicilian cuisine, and of course, like any good traditional Sicilian recipe – or, at least, like many -, eggplant meatballs are fried, because for us Sicilians, you know, fried is beautiful!
Sicilian eggplant meatballs are so soft that they melt in your mouth; so tasty that you don’t want to stop eating them!
Recipe and photo courtesy of Franco Di Palermo
Steps
|
1
Done
|
Preheat oven to 350. Prick Eggplant all over with a fork and place them on baking sheet |
|
2
Done
|
Roast in oven for 1 hour, Until eggplant are very soft |
|
3
Done
|
Let cool, and scrape cooked eggplant flesh into a large mixing bowl, discard skin. |
|
4
Done
|
Combine in same bowl, Breadcrumbs, egg, pecorino cheese, parsley, garlic, and basil. Season with 1 Teaspoon Sea Salt, and Black Pepper to taste. Mix well, until ingredients are blended, careful not to overmix. |
|
5
Done
|
Form the mixture into 1 3/4 inch balls, hand rolling tightly. Dust balls lightly with flour, arrange on baking sheet, and refrigerate for an hour. |
|
6
Done
|
In a large non-stick skillet, in 1/2 inch vegetable oil, on medium high heat, brown balls all over, approx 8 minutes. Drain/rest on Paper towels. |
|
7
Done
|
Add the eggplant balls to your favorite tomato sauce "Salsa di Pomodoro". Simmer for 5 minutes. |
|
8
Done
|
Arrange on serving platter, top with grated Ricotta Salata. Garnish with Fresh Basil! |
One Comment Hide Comments
Pecorino Romano cheese isn’t vegetarian because its PDO insists that it uses animal rennet.