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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 4
2 eggplants, cut into small pieces
salt and pepper
3 tablespoons olive oil
3 free range eggs, beaten
2½ ounces grated Parmesan cheese
1 ounce grated Pecorino cheese
7 ounces Mozzarella cheese, cut into tiny pieces
14 ounces dry breadcrumbs
3½ ounces pine nuts, finely chopped
a handful of fresh flat leaf parsley
1 rosemary sprig leaves, finely chopped
1 garlic clove, peeled and chopped
Preheat the oven to 400°F.
Begin by degorging the eggplants. Put them in a colander and sprinkle with 2 teaspoons of salt. Mix the salt and the eggplant dice together with your hands and leave to degorge for half an hour. Then put them in a clean tea towel and gently squeeze them dry.
Warm the olive oil in your largest frying pan and, when it is hot, add the eggplant dice and stir fry briskly until golden. You may have to do this in batches if you do not possess the requisite size pan.
Put the rest of the ingredients with the fried eggplant dice into a bowl and mix until well combined. Form the mixture in polpette about the size and shape of a damson plum. Arrange them on an oiled baking tray and cook in the oven until hot and golden. Serve at once, either in solitary splendour or on a bed of rocket, or in tandem with your very best tomato and basil sauce and lots of parmesan shavings.