recipes
Spaghetti with eggplant balls
Serves: 4
2011-10-25
Ingredients
For the eggplant balls:
- 1 large eggplant
- Breadcrumbs
- 100g Grated Pecorino or Parmesan cheese
- 2 tbsp chopped parsley
- 1 clove garlic
- Freshly ground black pepper
- 1 egg
- Extra virgin olive oil for frying
- 100g currants, soaked in hot water until soft and drained
- 2 spoons pine nuts
You will also need
- Tomato salsa
- Olive oil
- 300g cooked spaghetti
- Grated Parmesan cheese
Method
These meatless balls are a typical Sicilian specialty. Cut the eggplants into cubes and cook in boiling salted water for 10 min. Drain and leave to cool, then press and squeeze out excess water. Dry the eggplant as much as possible before chopping up finely. Combine the eggplant with the bread crumbs, cheese, parsley and garlic and bind together. Season to taste and mix in the egg. Next, start rolling the mixture into small balls between the palms of your hands and place them on a tray. Shallow fry the meat balls in olive oil and simmer for 10 min on medium heat till cooked completely. Serve the eggplant balls with the spaghetti and tomato sauce and sprinkle with grated Parmesan cheese.
Suggested accompanying wine: DELICATA Medina Syrah, Carigan, Grenache D.O.K. superior Malta
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