• 2 medium size eggplant (with skin and petiole)
  • 1 clove of garlic
  • breadcrumb as it needed
  • basil, mint, parsley
  • 1 egg
  • 50 gr grated Pecorino Romano cheese
  • extra virgin olive oil
  • salt, black pepper

Wash the eggplant and make holes scattered on the skin with a fork. Cook in the preheat oven at 220 degrees for 50 minutes, untill you can feel with a finger inside the pulp has become tender. In the meantime cut finely garlic, basil, mint and parsley. Peel the eggplant (you’ll see that will be easy like peeling a banana!), squeeze the pulp with your hands to make them lose the excess water.

Transfer in a bowl, chop with a knife to get a coarse texture. Add the egg, the herbs with garlic, the Pecorino Romano cheese, salt and pepper.

The consistency will be like a jelly. Add some breadcrumb just enough to be able to create balls the size of a tangerine( the ball has to be watery and not thik like meatball!), roll them in other breadcrumb and put them on a baking sheet already generously oily. Sprinkle them with extra virgin olive oil, too.

Cook in preheat oven at 220 degrees for about 35 minutes, turning the eggplant balls one time to make sure they are golden on both sides.


Chiara Tomassetti

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