Aubergine No Meat Meatballs

INGREDIENTS:

  • cooking spray

  • 1/2 tbsp olive oil

  • 1 1/4 lbs unpeeled eggplant, cut into 1-inch pieces

  • kosher salt

  • 1/4 tsp black pepper

  • 1 tbsp tomato paste

  • 1 tsp pepper flakes

  • 2 garlic cloves, crushed

  • 2 tbsp chopped basil, plus leaves for garnish

  • 1 1/2 cups Italian seasoned breadcrumbs

  • 1 large egg, beaten

  • 2 ounces Pecorino Romano cheese, freshly grated, plus more for serving

  • 1 tablespoon chopped flat-leaf parsley

  • 1 can Mutty or Cento whole peeled tomatoes

  • 1/2 cup ricotta cheese

DIRECTIONS:

  1. Heat the oven to 375°F. Spray a large rimmed baking sheet with cooking spray.

  2. Place 1/2 tablespoon olive oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper to taste and cook, stirring occasionally until tender, 10 to 12 minutes. Transfer to the bowl of a food processor and pulse a few times.

  3. Transfer to a bowl and add bread crumbs, beaten egg, Romano cheese, ricotta cheese, parsley, garlic and chopped basil into the eggplant. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon of pepper.

  4. Form the eggplant mixture into 24 balls about 1 1/8 oz each, rolling tightly and transfer to the prepared baking sheet. Bake until firm and browned, about 20 to 25 minutes.

  5. Heat a pan with 2 tablespoon olive oil and add the diced onion and cook until translucent. Add the minced garlic and 1 teaspoon on pepper flakes. Add 1 tbs of tomatoes paste and cook for 1 minute.

  6. Add the can of whole tomatoes and with the back of your spoon gently break the tomatoes. Cook for 15 to 20 minutes. Add up your eggplant meat balls to the sauce and simmer for 15 minutes.


Clarissa Llenza