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Polpette di Melanzane in salsa di pomodoro

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Ingredients

1 Eggplants Large or 2 small
4 Garlic cloves minced
1 1/2 Cups Breadcrumbs
1 Large eggs Beaten
1/4 Cup Pecorino cheese Grated
1 Tbspn Parsley Chopped
2 Tbspn Basil Chopped
1/4 Cup Salted Ricotta Grated
Flour
Vegetable oil for frying

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Polpette di Melanzane in salsa di pomodoro

  • Medium

Ingredients

Directions

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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

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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!

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Sicilian cracked green olives
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